These nutritional all-stars of the fruit and veg aisle are at their seasonal finest right now. Here are the greens to go for and how to get them on your menu
Watercress walnut pesto
TOTAL: 10 MINS MAKES 450ML
INGREDIENTS
• 70g firmly packed watercress leaves
• 60g toasted walnuts, crushed
• 1 large garlic clove, grated
• 30g parmesan, grated
• 125ml olive oil, chilled
MAKE IT 1 / In a food processor, pulse the watercress, walnuts, garlic, parmesan and 1/2 tsp each of salt and pepper until roughly chopped.
2 / With the machine running, drizzle in the oil and puree until blended but not too smooth. Season to taste.
Microgreens salad
TOTAL: 15 MINS SERVES: 4
INGREDIENTS
• 2 tbsp red wine vinegar
• 2 tsp wholegrain mustard
• 1 tsp Dijon mustard
• ½ tsp honey
• ½ small bulb of fennel, thinly sliced
• ¼ small onion, thinly sliced
• 2 heads of gem lettuce
• 110g microgreens
MAKE IT 1 / In a bowl, whisk together the vinegar, mustards, honey, 1 tbsp warm water and 1/2 tsp salt. Add the fennel and onion and allow to sit for 5 mins or so.
2 / Add the lettuce leaves and toss to coat. Gently fold in the microgreens.
Thai-style peanut chicken wraps
TOTAL: 25 MINS SERVES: 4 INGREDIENTS
• 1/2 tin unsweetened light coconut milk
• 1/2 tbsp + 1/4 tsp chilli sauce
• 350g skinless chicken breasts, cut into thin slices
• 4 large leaves of Swiss chard
• 2 tbsp lime juice
• 2 tbsp crunchy peanut butter
• 1 tsp honey
• 1/2 t sp grated fresh ginger
• 1 medium carrot
• 2 small cucumbers
• 1 small red pepper, sliced
MAKE IT 1 / Whisk the coconut milk with ½ tbsp chilli sauce. Reserve 120ml of the mix. Add the chicken to the rest and refrigerate for 20 mins.
2 / Simmer 1 inch of water in a large frying pan. Fill a bowl with ice water. Line a baking tray with clean dish towels. Take 1 chard leaf and trim its stem to make it level with the rest of the leaf. Add it to the simmering water for 30 secs; transfer to the ice water, then to the tray. Repeat.
3 / Make the peanut dipping sauce: whisk together 1 tbsp lime juice, the peanut butter, honey, ginger, 2 tbsp of the reserved coconut mixture and ¼ tsp chilli sauce; set aside.
4
