One of the best gifts I got this birthday was a wonderful Cook Book from my Sister and Brother in Law. It’s called a Salad for all the Seasons and has a great range of recipes all split seasonally. As a From Scratch advocate seasonal eating is high on my to do list. So this was perfect inspiration for healthy and seasonal culinary yummies.
Inspired by some of the more meatier salads and some May ingredients I decided on an Asparagus, Gnocci, Bacon and Courgette salad. The perfect dinner time salad for a house that contains two hungry boys.
This was a really luxurious mix of rich flavours with the lightness of spring greens to flesh it out. A real delight. On a whim I even threw in some left over Kale to pack it out even further.
The whole thing gave me a new lease of life when it comes to salad inspiration. It made me think a bit further about what constitutes as a salad and how I can make sure I get my 5 a day everyday.
The joy of a new cook book. Don’t you just love it!
Anyway if you want to have a go here is the recipe. However why not make it your own, pull in your favourite spring vegetables and see what happens. After all if it goes wrong it is only food.
1 packet Gnocci
1 bundle Asparagus
3 rashes Bacon
Zest 1 Lemon
Roughly chopped Parsley
- Chop the rough ends off the end of the Asparagus and blanch them in a pan of boiling water for a few minutes
- Remove Asparagus and cook Gnocci in the asparagus water
- Meanwhile fry the chopped Courgette and Bacon in a pan
- Add the Asparagus to the frying pan with Lemon zest and Parsley and when cooked add the Gnocci, mix around and serve immediately