Spring has sprung!

Spring has sprung!

As we say goodbye to the cold winter months, it’s time for new fruits and vegetables to come into season. Look out for fresh asparagus, potatoes, carrots, onions, leek and cauliflower – perfect for a roast vegetable dish!

Beetroot, rocket and walnuts are also in season during spring, so why not try making this fresh spring salad?

For more information on what’s in season and to find some tasty spring recipes, head to the Eat Well Tasmania website.

Beetroot and chickpea salad

Serves 4
Perfect as a side dish to any BBQ meat, fish or chicken

Ingredients

  • 400 grams can baby beets, drained and quartered
  • 400 grams can no-added salt chickpeas, drained and rinsed
  • 1 medium red onion, sliced
  • 100 grams (large handful) rocket leaves, washed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon mustard powder
  • 1 clove garlic, crushed
  • 2 tablespoons walnuts
  • Ground pepper, to taste

Method

  1. Place baby beets, chickpeas, onion and rocket leaves in a large bowl.
  2. To make the dressing, add olive oil, vinegar, mustard and garlic to screw-lid jar. Shake to mix well.
  3. Drizzle dressing over salad vegetables and toss to combine.
  4. Sprinkle with walnuts and season with black pepper to serve.