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18 ways to make the most of spring greens

Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.

Between broad beans, asparagus, zucchini and artichokes, spring’s vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season’s greens.

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Warm salad of asparagus and broad beans with a spring onion vinaigrette

Pea falafel with hummus and flatbread

La vignarola

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Speedy yoghurt flatbread with zucchini flowers and feta

Pink snapper with braised peas and broad beans

Charred broccolini with kingfish, miso and sesame

Smashed peas with mint, lemon and pecorino on bruschetta

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Soy pork with mushrooms

Escalopes of ocean trout with spring vegetables

Corn and avocado soup with goat’s feta

Braised lettuce, bacon and peas

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Cobb salad

T-bone steaks with barbecued lettuce and peas

Zucchini-flower pasta freddo with buffalo mozzarella

Baked artichokes with citrus and herb salad

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Asparagus with walnut mayonnaise

Zucchini and feta tart with roasted cherry tomatoes

Chorizo, broad beans and manchego

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