SPRING SEASON DRINKS RECIPES

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SPRING TABBOULEH RECIPE - BBC GOOD FOOD



Spring tabbouleh recipe - BBC Good Food image

A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Lunch, Side dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

6 tbsp olive oil
1 tbsp garam masala
2 x 400g cans chickpeas , drained and rinsed
250g ready-to-eat mixed grain pouch
250g frozen peas
2 lemons , zested and juiced
large pack parsley , leaves roughly chopped
large pack mint , leaves roughly chopped
250g radishes , roughly chopped
1 cucumber , chopped
pomegranate seeds , to serve

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
  • Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.

Nutrition Facts : Calories 521 calories, FatContent 25 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 16 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.09 milligram of sodium

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE ...



Honey & mustard chicken thighs with spring veg recipe ... image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
  • Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
  • Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.8 milligram of sodium

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