Spring DINNERS

As the weather starts to warm up, give your weeknight meals a tasty makeover with delicious seasonal veges

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Spring veg minestrone with pesto

SERVES 4-6 PREP + COOK

35 MINUTES

1/4 cup (60ml) extra virgin olive oil

2 garlic cloves, chopped finely

1 medium (350g) leek, white part only, chopped finely

1 large (350g) parsnip, core removed, cut into 1cm pieces

2 (200g) celery stalks, sliced thinly

2 litres vegetable stock or chicken stock

200g green beans, trimmed, cut into

2cm lengths

2 medium (240g) courgettes, halved, sliced thinly

1 bunch (170g) asparagus, cut into

2cm lengths

1/2 cup (60g) frozen peas, thawed

170g risoni (rice-shaped pasta) Baby basil leaves, grated Parmesan, to serve

PESTO

2 cups basil leaves

1/3 cup (25g) grated Parmesan

1/4 cup (40g) toasted pine nuts

1 small garlic clove, chopped 1/2 cup (125ml) extra virgin olive oil

1 tablespoon lemon juice Salt and freshly ground black pepper, to season

1 To make pesto (see tip), blend or process ingredients until smooth. Transfer to a small bowl and season (makes 1 cup).

2 Heat oil in a large, heavy-based saucepan over medium heat. Cook garlic, leek, parsnip and celery, stirring, for 5 minutes or until parsnip is tender. Add stock and bring to the boil. Reduce heat to low, cooking for 10 minutes.

3 Add beans, courgette, asparagus, peas and pasta, bringing to the boil. Cook for 6 minutes or until pasta is tender. Season.

4 Serve topped with pesto, basil and grated Parmesan. Suitable to freeze.

Chicken schnitzel & apple slaw

SERVES 4 PREP + COOK 30 MINUTES

2 x 300g chicken breast fillets, halved horizontally

1/2 cup (75g) plain flour Salt and freshly ground black pepper, to season

2 eggs

2 cups (150g) panko breadcrumbs