Seasonal Recipes For Cooking Healthy Meals in April
Spring is finally here, and what better way to celebrate than with a delicious and nutritious seasonal dinner with a quality extra virgin olive oil?
Before we get into the lovely springtime recipes using extra virgin olive oil its worth noting which sorts of meals become increasingly popular as the weather warms up. Barbecue and outdoor grilling become increasingly popular as do salads and lighter pasta dishes. Seafood dishes including shrimp, lobster and crab are popular for springtime meals. Spring greens and asparagus recipes like this Asparagus with olive oil and tofu recipe are also great during this season.
Here is a round up of a few new Spring Dinner recipes that are packed with flavour, health benefits and the polyphenol power of extra virgin olive oil, beginning with this joyful plate from Olivemagazine.com
Pea And Halloumi Fritters With Charred Lemon Dip And Olive Oil
- 1 tsp cumin seeds
- 2 lemons
- 200g thick greek yogurt
- 250g peas, fresh or frozen
- 250g halloumi, drained and grated
- 2 eggs, lightly whisked
- 80g self-raising flour
- 80ml milk
- 1 tbsp finely chopped mint leaves
- ½ tsp dried chilli flakes
- 3 tbsp Morocco Gold extra virgin olive oil
- Salad leaves, to serve
- Toast the cumin seeds in a small frying pan over a medium heat for 2 mins until aromatic. Roughly grind with a pestle and mortar. Zest the lemons and put the zest in a bowl with the cumin seeds. Cut the lemons into halves and put, cut-side down, into a frying pan over a high heat. Sear for 2-3 mins or until charred underneath. Remove and leave to cool. Combine the cumin seeds and lemon zest with the yogurt. Squeeze in the lemon juice, stir and season to taste. Chill until needed.
- Bring a pan of water to the boil. Cook the peas for 1 min. Drain and immediately rinse under cold water, then drain again. Transfer to a bowl and roughly crush. Add the halloumi, eggs, flour, milk, mint and chilli flakes. Season and stir together.
- Heat the oven to its lowest setting. Put 2 tbsp of Morocco Gold extra virgin olive oil into a large frying pan over a medium high heat. Once hot, add 4 heaped dessert spoons of the fritter mixture into the pan. Cook for 2-3 mins or until golden underneath, then carefully flip over, cooking for a further 3 mins until cooked through. Transfer to a plate and keep warm. Repeat with the remaining oil and batter until you have 12 fritters. Serve with the dip and salad leaves.
Olive oil is a versatile and healthy ingredient that can be used in a variety of Spring dishes. Why not try grilling some asparagus with a drizzle of olive oil and a sprinkling of salt and pepper? Or how about tossing some fresh greens with a homemade vinaigrette made with olive oil, lemon juice, and honey? Another great idea is to roast some Spring vegetables like zucchini or cherry tomatoes with olive oil and herbs for a flavorful and easy side dish. The possibilities are endless! By cooking with olive oil this Spring, you’ll not only be adding flavor to your meals but also reaping the many health benefits.