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Roasted Asparagus with Dill & Lemon fresh herb salt, capers and Almonds
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.
Orzo with prawns, tomato and marinated feta with Fresh Herb Chilli Sea Salt Seasoning
Clean eating for the second half of February!
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
Method
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!!
SIMPLE POTATO SALAD WITH DILL & LEMON FRESH HERB SALT
Yummy Pan Roasted Brussel Sprouts with Original Italian!
