Spicing up your five-a-day

Make the most of the summer time with fresh, light and healthy recipes. We’re loving these three delicious dishes perfect for a quick and nutritious evening meal.

All of these recipes feature Steve’s Leaves, bagged salad leaves that are a fresh and tasty way to get a shot of folic acid, vitamin C and vitamin A.

What’s more, they’re also good for the environment too. No chlorine, chemicals nor additives are put into the produce. The leaves are simply washed in spring water, shaken dry and bagged.

Steve’s Leaves are harvested in Hampshire and sold in farm shops and delis across southern England.

For more info and where to buy: www.stevesleaves.co.uk

Seasonal Shoots, Leaves, Jersey Royals and Broad Bean Salad

Serves 2

1 bag Shoots and Leaves

2 generous handfuls Broad Beans

8-10 Jersey Royal New Potatoes

4 slices Bacon

1tbsp chopped Parsley

1 tbsp Lemon Juice

1 tbsp Olive Oil

1 knob Butter

Salt and Pepper

Method:

1. Quarter the new potatoes and boil for 15 minutes or until cooked through. Drain the potatoes then add the butter and mix until the butter is melted.
2. Cut the bacon into bite sized pieces and fry until crispy.
3. Place the parsley, shoots and leaves onto a plate then drizzle with the lemon juice and olive oil.
4. Add the broad beans, crispy bacon and buttered new potatoes then serve

Griddled Lamb Salad with Shoots and Leaves and a Mint Yoghurt Dressing

Serves 2

2 New Season Welsh Lamb Steaks

½ a Cucumber

4 Spring Onions

1 bag Shoots and Leaves

2 tbsp chopped Mint

1 tbsp Natural Yoghurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Honey

Salt and Pepper

Method:

1. Brush the lamb steaks in a little of the olive oil, then cook on a hot griddle for 4-5 minutes on each side.
2. Place the salad leaves on the plates. Slice the cucumber and spring onions and mix into the leaves.
3. Combine the mint, yoghurt, olive oil, lemon juice, honey and season.  Drizzle the dressing over the leaves, then slice the lamb and arrange on top.

Tuna Carpaccio with Super Hot Rocket and Wasabi Peas

Serves 2

400-500g Tuna Loin

2tbsp  Vegetable Oil

Salt and Pepper

1 bag  Super Hot Rocket

1 handful  Wasabi Peas

2 tsp  Olive Oil

1 tbsp  Lemon Juice

Method:

1. Rub the tuna loin with the vegetable oil, salt and pepper. Sear in a very hot pan on each side for 2 minutes. Wrap in cling film then place in the fridge for 30 minutes.
2. Place the rocket on a plate, drizzle with the olive oil and lemon juice.
3. Slice the tuna thinly and lay on top of the rocket. Sprinkle over the wasabi peas and serve.

Caitlin Ritchie, Sportsister
The Women’s Sports Magazine