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.
Warm salad of asparagus and broad beans with a spring onion vinaigrette
Pea falafel with hummus and flatbread
La vignarola
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
Soy pork with mushrooms
Escalopes of ocean trout with spring vegetables
Corn and avocado soup with goat’s feta
Braised lettuce, bacon and peas
Cobb salad
T-bone steaks with barbecued lettuce and peas
Zucchini-flower pasta freddo with buffalo mozzarella
Baked artichokes with citrus and herb salad
Asparagus with walnut mayonnaise
Zucchini and feta tart with roasted cherry tomatoes
Chorizo, broad beans and manchego
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