PICK TEAR EAT

Anna Cairns Pettigrew cuts what's ready, using leaves, herbs and new potatoes to create quick, generous and tasty plates

- 

GREEN TAHINI DIP WITH PARSLEY AND MINT

Spring is the season of fresh green growth!

Parsley is one of the first herbs to surge ahead, unfurling bright, tender leaves that taste far more vibrant than anything bought in a packet. Try this dip of parsley, mint, and nutty tahini on your next salad or with veg dippers Serves 4
Prep time: 10 minutes

Ingredients
■ 30g (1oz) fresh parsley leaves
■ 10g (0.35oz) fresh mint leaves
■ 120g (4.2oz) tahini
■ 1 small garlic clove
■ Juice of 1 lemon (2-3 tbsp)
■ 3 tbsp cold water, to loosen
■ 3 tbsp extra virgin olive oil
■ ½ tsp sea salt
■ Freshly ground black pepper and a pinch of salt

Method
1. Add parsley, mint, tahini, garlic, lemon juice, salt and olive oil to a blender or food processor.
2. Blend, adding cold water a little at a time until smooth and softly spoonable.
3. Taste and adjust with more lemon or salt if needed.
4. Finish with black pepper and a drizzle of olive oil.

To serve
Spoon alongside roasted spring carrots, radishes, grilled courgettes, or spread thickly on warm flatbread. It keeps in the fridge for 3-4 days and often tastes even better the next day.

HERBY NEW POTATO SALAD WITH PARSLEY

New potatoes and parsley are a great match in this simple, easy-to-prepare spring salad.

Serves 4

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients