Fresh Spring Recipes


Spring is near, make the most of the new season with these delicious spring recipes and cocktails.

Honey Lemon Chicken Salad


  • Zest and juice of 1 lemon, (plus 1 tablespoon lemon juice, extra)
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons wholegrain mustard
  • 1 cup mint leaves, half the leaves finely chopped
  • 1/4 cup flat-leaf parsley leaves chopped
  • Large handful of baby spinach
  • 200g podded fresh or frozen broad beans
  • 400g can chickpeas, drained
  • 125g cherry tomatoes, halved
  • 1/2 cucumber finely chopped
  • 1/4 cup flat-leaf parsley leaves chopped
  • 4 x 200g chicken breast, each sliced into thirds
  • 200g podded fresh or frozen broad beans
  • 1/2 garlic ciabatta loaf or sourdough, torn into small pieces.


Step 1
Preheat grill to medium-high. Combine lemon zest and juice, honey, 1 1/2 tbsp of oil and chopped mint in a large bowl. Season with salt and black pepper. Add chicken, stir to coat. Place in the refrigerator for 10 minutes to marinate.

Step 2
Meanwhile, place broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins and set aside.

Step 3
Place garlic ciabatta or sourdough on a baking tray and grill for 4-5 minutes or until golden.

Step 4
Preheat a pan to high. Cook Chicken for 2-3 minutes each side until caramelised and cooked through.

Step 5
Toss broad beans, ciabatta, spinach, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

Step 6
Whisk together mustard and remaining olive oil (2 tbsp) and 1 tbsp of lemon juice. Season. Divide the salad among plates, pour dressing over salad and top with chicken. Serves four.


Spinach Prawn And Pesto Pasta


  • Pesto
  • 2 cups baby spinach
  • 1 cup basil leaves
  • ½ cup parsley
  • ½ cup chopped plum tomatoes
  • 6 tbsp toasted walnuts chopped
  • 1/3 cup parmesan cheese grated
  • 1 garlic clove minced
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper


  • Barilla Penne pasta
  • 450 grams large fresh prawns, peeled.
  • 300 grams fresh asparagus cut into pieces
  • ½ cup multicoloured cherry tomatoes
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ¼ tsp black pepper
  • ¼ tsp salt


Step 1
Preparing pesto: bring a large saucepan filled with water to a boil. Add spinach and basil and cook 20 seconds. Remove spinach mixture to a bowl filled with ice water, let stand 30 seconds. Drain and pat dry with paper towels.

Step 2
Place parsley, plum tomatoes, walnuts, lemon juice, parmesan, salt and pepper in a food processor, until all ingredients finely chopped. Add spinach/basil mixture and 2 tbsp of oil, process to combine all and set aside.

Step 3
Add pasta to boiling water and cook according to package directions. Add asparagus to the pasta during the last 5 minutes of cooking. Drain pasta.

Step 4
Heat 1 tbsp of oil and butter in a large pan or work on medium-high until butter melts. Sprinkle prawns with salt and pepper. Add prawns to the pan and cook 1-2 minutes on each side or until done.

Step 5
Add the pasta/asparagus mixture to the large pan with the prawns. Stir in 7 tbsp of the pesto and the cherry tomatoes. Mix until all combined and divide pasta evenly among four bowls. (Use the remaining pesto for other meals and store in the refrigerator).


Strawberry Thyme Lillet Spritzers


  • 175 ml Lillet Blanc, chilled
  • Prosecco or Champagne, chilled
  • 4 strawberries thinly sliced
  • Sprigs of thyme
  • 2 lemon wedges
  • Crushed ice


Step 1
In 2 glasses, evenly distribute the Lillet Blanc. Add the juice of a lemon wedge to each glass and then add equal amounts of strawberry and thyme.

Step 2
Add about 1/3 cup of crushed ice to each glass and then top with Prosecco or Champagne and enjoy. Serves 2.



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