There have also been moments when I have thought about the logistics of having our allotment and how much time it takes up, can we do it, is it really worth it????
We all have that dilemma with spreading ourselves too thinly, achieving little, taking on a lot and getting frustrated on a daily basis. Why, I am not sure. But, in the whirlwind of the bank holiday celebrations Mr.Scott did manage to sort out our plot whilst I was on children duty.
So I now feel slightly calmer and more ready for this late starting growing season. I have now been awarded with huge amounts of spinach, rainbow chard, rhubarb, sorrel, chives and spring onions. This is all good. I have so my ideas of what to do with my unexpected harvest, but for now I am starting with a simple spring salad which uses the home grown spring onions along with British asparagus and the ever useful (tinned) butter beans.
There are a few twists in the tail with my salad though. I have created a Mexican influenced dressing using chipotle chilli powder from HERE. To bring it all together in perfect harmony I have also added little nuggets of chorizo which turns this into a salad of substance and full flavour sensation. The only tip I would offer when making this salad is to let the flavours mingle for a while, it really is worth it. I made it at lunchtime and ate it in the evening with some crusty bread. Seriously epic!
I am of course entering this salad into One Ingredient hosted by me this month and Franglais Kitchen on alternate months. The ingredient for May is ASPARAGUS.
As asparagus are in season at the moment I am also sending this over to SIMPLE AND IN SEASON at Ren Behan.
- -1 bunch asparagus, trimmed and blanched for 2 minutes,
- -1 bunch spring onions (I used allotment grown) trimmed and blanched for 2 minutes with the asparagus,
- - 1 tin butter beans drained and rinsed,
- -1 packet of chorizo pieces or 1 cooking chorizo cooked in a pan for 3 minutes,
- - A handful of home-made or shop bought croutons. For home made, just chop up some stale bread and coat in oil and bake in the oven for 10 minutes on 200 degrees,
- For the dressing 🙂
- -1tsp chipotle powder,
- -1tsp honey,
- -1tsp Dijon mustard,
- -1 lime( zest & juice),
- -50ml good olive oil,
- 1. Pre-heat the oven to 200 degrees,
- 2. Roast the pre-blanched asparagus and spring onions in the oven for 15 minutes, coating them in oil before placing on an oven tray,
- 3. Also bake the croutons at the same time as the asparagus and spring onions but for 10 minutes only,
- 4. Fry the chorizo in a dry pan for 3 minutes on a high heat, then let it cool,
- For the dressing 🙂
- 1. Combine all the ingredients in a jug and whisk together,
- For assembling the salad 🙂
- 1. Place the butter beans, asparagus, spring onions in a shallow bowl or a plate and coat with 3/4 of the dressing (save the rest for adding to another salad or add it all and mop up with lots of bread),
- 2. Sprinkle over the chorizo and the croutons,
- 3. Leave for at least an hour for the flavours to merge and develop.
- If you are eating this salad later in the day, bring it back to room temperature first for the flavours to really stand out. Enjoy with bread!