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Spring Has Sprung With Sarah Di Lorenzo’s Fresh Produce Recipes

Spring has sprung which means a whole new season of fresh fruit and vegetables are about to hit the supermarkets.

Sunrise nutrionist Sarah Di Lorenzo, who has just released her latest book, The 10:10 Simple Recipe Book, explains how to make the most of them.

Mediterranean lamb salad with lemon

For more Cooking On 7 / Recipes related news and videos check out Cooking On 7 / Recipes >>

Serves 4-5

Lamb

500 grams lamb steaks sliced

3 cloves of crushed garlic

Juice of 1 lemon

1/4 cup of fresh copped oregano

2 teaspoons fresh thyme chopped

1 teaspoon of rosemary

3 tablespoons of olive oil

Salad

2 punnets of cherry tomatoes chopped in 1/2

1 large cucumber chopped

1 red onion sliced

1/2 cup of kalamata olives

Juice of 1 lemon

Drizzle of olive oil

Salt and pepper

2 cup of spinach leaves (or mixed green leaves)

200 grams of crumbed feta

Method

Add the sliced lamb and all the marinade ingredients to a bowl and marinade for a couple of hours. Then cook in a pan, grill or BBQ and rest the meat before serving.

Add the salad ingredients to a bowl. Toss.

Assemble what the lamb on top then sprinkle the feta over the top.

Drizzle the olive oil, lemon juice, salt and pepper over the top and serve with lemon wedges.

SPRING FRUIT TART

Serves 10

Base

15 pitted medjool dates.

1 teaspoon of cinnamon

3/4 cup of natural cashews

3/4 cup of natural almonds

1 teaspoon of vanilla extract

Filling

1 cup of Greek yoghurt

1/2 teaspoon of cinnamon

1/2 teaspoon of vanilla

Topping

Fresh seasonal fruit of choice

Method

Soak the dates in water for around 10 minutes. Blitz all the base ingredients in a food processor until it makes a thick dough, this takes a while. Line a pie dish with baking paper and spray with non stick spray. Press the ingredients in to make the base.

Mix the yoghurt with the cinnamon and vanilla

Spread the yoghurt in the base and then you can have fun decorating with seasonal fruit.

Keep in the fridge.

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