Roasted seasonal asparagus with Dill & Lemon Fresh Herb Salt, capers and toasted Almonds - makes the perfect side for any Spring time dish - especially Roast spring lamb.
- 600g asparagus - woody ends snapped off
- 3 tbs olive oil
- 30 g unsalted butter
- 20g flaked almonds
- 30g baby capers
- 1 tsp of Dill & Lemon Fresh Herb Sea Salt Seasoning
- black pepper
Preheat oven to 200c Fan. Mix aparagus with 1 tbs of olive oil and dill & lemon fresh herb sea salt and a good grind of pepper. Arrange on a large parchment lined baking tray and roast for 8-12 minutes depending on the thickness.
Put butter into a small pan and place on medium heat. Once melted, add the almonds and toast for 1-2 minutes until golden brown (careful not to burn as they do turn quickly). Poor this over the cooked asparagus.
Add remaining 2 tbs of oil in the pan add capers and fry for 1-2 minutes stirring continuously until they have opened up and become a little crispy. Remove with a slotted spoon and sprinkle over the asparagus.
HOW DELICIOUS DOES THAT SOUND!!! TRIED, TESTED AND RECOMMENDED!
All of these fresh ingredients are available this Saturday at Creake Abbey Farmers Market - or if you can't get there then you can shop online.
Vegan Chilli with Fresh Herb Chilli sea salt seasoning
3 tbs olive oil
2 sweet potato peeled and cut into chunks
2 tsp cumin
1 onion chopped
2 carrots chopped
2 celery sticks chopped
1 tsp approx of Chilli garlic & Parsley Fresh Herb Salt - add sparingly as spicy! You can always add more at the end.
1 tbsp tomato puree
1 x red pepper - fresh or bottled ready roasted
2 x 400g chopped tomatoes
400g can Black Beans
400g can Kidney Beans
Lime Wedges, Sliced Avocado or guacamole, basmati rice and coriander to serve
Put sweet potato in a roasting tin, drizzle half of the olive oil and sprinkle the cumin over and give it a good mix to coat. Roast for 25 minutes.
Heat remaining oil in a pan over a medium heat and add the onion, celery & carrot cooking for a further 10 minutes stirring occasionally until soft. Add the Chilli garlic & Parsley Fresh Herb Salt and cook for 1 minute more. Add the tomato puree and cook for a further few minutes.
Add the red peppers, chopped tomatoes and about 200 ml of water. Bring it all to the boil and simmer for another 20-25 minutes. Add the beans about 10 minutes towards the end of cooking and then the sweet potato. Season to taste adding a little more chilli if needed. Serve with lime wedges, avocado, rice and coriander. ABSOLUTELY DELICIOUS AND INCREDIBLY HEALTHY!!