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
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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
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
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
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
1 cup of Greek yoghurt
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
Fresh seasonal fruit of choice
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.