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Prawn & Asparagus Tagliatelle
Serves: 2
Ingredients:
200g tagliatelle
200g raw prawns, peeled and deveined
150g asparagus, trimmed and cut into 3–4 cm pieces
2 cloves garlic, finely chopped
2 tbsp crème fraîche
Zest of 1 lemon
1 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley, finely chopped (for garnish)
30g Parmesan cheese, finely grated, plus extra for serving
Marinated Artichoke & Butterbean Salad
Serves: 4 as a side
Salad Ingredients:
1 jar butterbeans (400g), drained and rinsed
1 jar marinated artichoke hearts (approx. 200g), drained and halved if large
3 mixed bell peppers, deseeded and quartered
1 tbsp capers, drained
A handful of pitted olives, roughly chopped
15g fresh parsley, chopped
A few sprigs (or more) each of fresh mint and dill, chopped
Dressing:
5 tbsp extra virgin olive oil (EVOO)
1/2 small shallot, finely minced
Zest of 1 lemon
Juice of 2 lemons
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper, to taste
Potato & Long Bean Salad
Serves: 4 as a side
Salad Ingredients:
300g Jersey Royal potatoes
150g long green beans (or fine beans),
2 spring onions, thinly sliced
2–3 small gherkins, finely chopped
A handful of fresh dill, chopped
Yogurt Dressing:
4 tbsp Greek yogurt
1 tsp Dijon mustard
1 tsp maple syrup
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil (EVOO)
Salt and black pepper, to taste
1 tbsp chopped fresh dill