New season Victorian asparagus arrived this week so we just had to make something with them!

This is a really simple way to cook asparagus where the flavours and textures of the greens shine through.

If you prefer your Parmesan melted and golden, pop it under a hot grill for a minute or two!

Ingredients

2 bunches asparagus, woody ends removed
2 tbsp olive oil
1 clove garlic, crushed
1/4 cup Parmesan, finely grated
4 slices prosciutto
3 tbsp pesto Zest
1 lemon
Sat and pepper

Method

Preheat a frypan over medium heat and add olive oil.

Once hot, add asparagus and garlic, and then season with salt and pepper.

Sauté, tossing regularly, for around 2 minutes.

Place on a serving plate and spoon over pesto.

Add prosciutto, pine nuts, lemon zest, and scatter over Parmesan cheese.

Broccolini — the super simple superfood!

The latest campaign around Broccolini tells us it’s a Superfood, and we couldn’t agree more!

It’s rich in folate, fibre, vitamin C and antioxidants, yet low in kilojoules, sugars and sodium.

And it’s also easy to cook!

This super simple sautéed Broccolini is quick to make and delicious to eat!

You can use any nuts you like if you’re not a fan of walnuts.

Ingredients

3 bunches Broccolini, ends trimmed off
3 tbsp truffle-infused olive oil
80 grams feta
¼ cup walnuts
A few springs dill

Method

Heat a deep frypan over medium heat, add olive oil and Broccolini, and sauté for 2 minutes.

Add a few tbsp water and cover with a lid. Cook for 2 mins.

Season with salt and pepper and cook for a further minute or until cooked to your liking.

Place Broccolini on a plate, crumble over feta and walnuts, garnish with dill and serve.

Buy the best honey your can afford for this simple fried cheese dish; you’ll be impressed, we promise!

You really want to eat this cheese while it’s hot, nothing beats it!

Serves 4

Ingredients

360g halloumi, cut into 4 even pieces
2 lemons, cut in half
10 sprigs lemon thyme
60ml honey
1 tbsp olive oil

Method

Heat a frypan over medium heat and place the lemons inside cut side down.

Cover and cook for 3 – 4 min, or until they start to caramelise.

Remove lemons from pan, and add in olive oil and haloumi.

Cook for 2 mins on each side, or until golden in parts.

Add honey and thyme and cook for 1 to 2 mins.

Serve immediately to eat it hot and gooey!

Hearty and satisfying, pumpkin is a versatile squash that works for both sweet and savory recipes.

To get maximum flavour, oven-roasting is definitely the way to go!

We’ve seasoned our pumpkin with garlic and rosemary for a delicious and tasty side dish.

Serves 4

Ingredients

½ Jap or Kent pumpkin
2 head garlic, cut lengthwise through middle
Olive Oil
A big pinch salt
A big pinch pepper
3 sprigs Rosemary

Method

Preheat oven to 190°C.

Slice pumpkin into 2 cm slices.

Place pumpkin, garlic and rosemary on a baking tray.

Drizzle over olive oil and season with salt and pepper.

Roast for 35 mins until soft in the centre and golden and starting to char on the outside.

Okay, okay, I know it’s not really a steak but here it is and it’s delicious!

Serve it up to your vego friends and I bet they will love it!

Thyme is a great herb to use too.

Ingredients

1 cauliflower, stems removed and slice into 3cm slices
Garlic infused olive oil
Coarse salt
Cracked Pepper
A handful parsley, chopped
Sumac
½ long red chilli, seeds removed and finely diced
1 tbsp butter

Method

Preheat oven to 180°C

Place cauliflower steaks on an oven tray and drizzle over olive oil

Season with salt and pepper and sprinkle over a little sumac, the chilli and the parsley

Roast for 25 mins or until tender.

That’s it, done and dusted!

These beans are always on the table at my Italian sister-in-laws place when there is a family celebration.

They’re usually served cold, but I love to eat them hot from the pan.

This may not be the most traditional way to cook them, but I love how they retain their crisp sweetness.

While I like my beans underdone, you can leave them in the pan until they’re cooked to your liking.

Serves 6 as a side

Ingredients

2 tbsp Olive Oil
500 grams green beans
3 cloves garlic, chopped
Salt & pepper

Method

Remove the tops and tails from the beans.

Heat a large frypan over medium-low heat.

Add olive oil to the pan.

Place the beans in the frypan and sauté for two minutes.

Add the garlic, salt and pepper, toss to combine, and cook for another minute or until the beans are cooked to your liking.

TIP: At the end, you could also add fresh herbs like dill or parsley.

We’ve used our new Barnáe olive oil and sumac salt in this recipe.

The sumac gives the pumpkin a rich and lemony taste – they’re a match made in heaven!

Trust us, you need this in your pantry!

The pine nuts give this pumpkin dish a great soft creamy texture contrast with their little bit of crunch.

This dish perfectly matches a roast lamb or roasted lamb shanks!

Serves 6 as a side

Ingredients

½ medium-sized jap pumpkin, diced and peeled
Olive oil
1 tsp pepper
6 stalks thyme
2 cloves garlic, roughly chopped
1 ½ tsp Sumac Salt

1 cup Greek yoghurt
1 garlic clove, crushed
2 tbsp olive oil
½ tsp salt
½ tsp pepper
3 tbsp lemon juice
4 tbsp pine nuts
A handful of coriander, chopped

Method

Preheat oven to 180 degrees.

Toss pumpkin in olive oil, pepper, thyme, garlic and sumac salt.

Place on a baking tray and roast for 35 minutes, or until it is cooked through and some pieces have a little char around the edges.

Heat a small frypan over medium-low heat and toast the pine nuts until they just start to colour. Don’t walk away; they will burn quickly!

To make the sauce, combine yoghurt, garlic, olive oil, salt, pepper and lemon juice.

Pile pumpkin on a platter and drizzle over the lemon sauce.

Scatter over the pine nuts and finish with coriander.