Kick off spring with these seasonal recipes

When we think Spring, we think of fresh foods bursting with ripe flavours and textures. These two simple recipes showcase a few of the delicious flavours of the season.

One-Pan Chicken & Asparagus Bake

Serves: 4 people

Simply order before 11am to get these ingredients delivered to your doorstep the same afternoon.

2 x 250g boneless, skinless chicken breasts, cut in half crosswise
2-3 Desiree potatoes, halved lengthwise
2 large carrots, diagonally sliced into 3cm pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons shallots, chopped
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
1 bunch of fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Lemon wedges to serve

1. Preheat oven to 190°C. Place chicken on a clean work surface and cover with plastic wrap.
2. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.
3. Arrange on one half of a large rimmed baking sheet.
4. Arrange potatoes and carrots in a single layer on the other half of the pan.
5. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Bake for 15 minutes.
7. Meanwhile, whisk lemon juice, shallot, mustard, honey, and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
8. Remove the pan from the oven; switch the oven to broil.
9. Stir the potato-carrot mixture; arrange asparagus in the center of the pan.
10. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
11. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 75°C, about 10 minutes.
12. Remove from oven; garnish with parsley and dill. Serve with lemon wedges.

This recipe was adapted from Karen Rankin at
Images: Caitlin Bensel. Food styling: Emily Nabors Hall.

Warm halloumi salad with prosciutto and figs

Serves: 4 people

Simply order before 11am to get these ingredients delivered to your doorstep the same afternoon.

For the salad
40g baby rocket leaves
1 small handful mint leaves
1 tbsp extra virgin olive oil
350g halloumi cheese, thickly sliced
8 slices prosciutto
4 ripe figs, quartered
1/4 cup pine nuts, roasted
2 tsp sumac

For the lemon vinaigrette
1 lemon, juiced
80ml extra virgin olive oil
Pinch of sea salt and freshly ground black pepper to season

1. For the vinaigrette, whisk together the lemon juice, olive oil, and salt and pepper.
2. Put the rocket and mint in a bowl, add the vinaigrette and toss to combine.
3. Heat the olive oil in a nonstick frying pan over high heat. Pan-fry the halloumi for 1 minute on each side or until golden.
4. Divide the salad and halloumi among four serving plates. Place 2 pieces of prosciutto on each plate, then one quartered fig on top.
5. Garnish with pine nuts and finish with sumac. Serve immediately.

This recipe was adapted from Neil Perry at
Images: William Meppem.

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