3 Ways With: Spring Greens2012 October 19 | Words by Samantha Jones |
Fresh, healthy and delicious, Spring Greens are perfect for that time of year when the warmer weather starts to set in. The versatile vegetable can be used in a number of different ways and is ideal for everything from warm and cold dishes to sides, snacks and appetisers.
Green Bean and Prosciutto Bundles
Perfect as a warm side dish or served cold as an hor d’oeuvre, Green Bean and Prosciutto Bundles are a great way to get your vegetable fix. To make requires five minutes of prep time and 15 minutes of cooking time. Serves two.
- Olive oil spray 100g
- 24 green round beans, trimmed
- 2 thin slices prosciutto, halved crossways
- Olive oil
- Preheat oven to 180°C. Spray a baking tray with oil to grease.
- Cook the beans in a small saucepan of salted boiling water for 2-3 minutes or until almost tender.
- Refresh under cold running water.
- Place the prosciutto on a clean work surface.
- Divide the beans between the slices.
- Roll up to enclose.
- Place the beans on the prepared tray and drizzle over a little oil.
- Season with pepper.
- Bake for 8-10 minutes or until heated through.
Spring Vegetable Soup
- 1 tablespoon extra-virgin olive oil
- 2 leeks, halved lengthways, rinsed, dried, thinly sliced
- 2 garlic cloves, crushed
- 1.25L vegetable stock
- 500ml water
- 1/2 cup roughly chopped fresh continental parsley leaves and stems
- 85g small shell pasta
- 200g green beans, trimmed, thickly sliced
- 1 bunch fresh asparagus, ends trimmed, cut into 1cm pieces
- 2 tablespoons chopped fresh continental parsley leaves
- Pinch of lemon zest for garnish
- Salt and ground black pepper
- Heat two table spoons of the oil in a large saucepan over medium heat.
- Add the leeks and garlic, and cook, stirring, for six minutes or until the leeks are golden.
- Add the stock, water and parsley and stir to combine. Bring to boil over medium-high heat, then cover and boil for five minutes.
- Stir in the pasta and cook, uncovered, stirring occasionally, for 10 minutes.
- Add the beans and asparagus to the pan and cook, uncovered, for three minutes or until they are tender stirring occasionally. Then stir in the extra parsley.
- Taste and season with salt and pepper as desired.
- Place into serving bowls and serve drizzled with remaining oil and lemon zest.
Steamed Fish with Chilli Dressing
- 4 Fillets Firm Fish
- 1 head of pak choi, halved (or quartered if large)
- 100g green beans,
- 100g sugar snap peas,
- 3 tablespoons soy sauce
- 1 tablespoons balsamic vinegar
- 2 teaspoon caster sugar
- 1 teaspoon sesame oil
- 1 red chilli, finely chopped
- 3 spring onions, finely sliced
- 1 tablespoon lime juice
- 1 tablespoon light flavoured oil, such as sunflower
- Slices of ginger for garnishing
- Place the veg on a small plate with the fish on top. Put this into a steamer – you may have to do this in single batches.
- Leave to steam for 5–10 minutes. Once cooked, transfer the fish and veg to serving plates.
- Mix together all the remaining ingredients to make the dressing and pour this over the cooked fish and vegetables. Serve immediately.