Fresh spring ingredients you need in your kitchen and recipes to make the most of them

​Spring arrives with a fresh selection of produce ready to shine in everyday cooking.

Below are some top seasonal ingredients to inspire your next meal, along with recipes you can try at home.

• Chives: Mild and onion-like, chives add flavour and flexibility to many dishes. Try them in a stir-fried noodle recipe with chilli shrimp for a bright spring taste.
• Avocado: Creamy and mild, avocado works well in salads, sandwiches, smoothies or simply on toast.
• Fresh greens: Spinach, rocket and lettuce are at their peak. Use them in salads, wraps or quick sautés.
• Honey: A natural sweetener for tea, lemonade, cocktails and desserts. Drizzle over yoghurt, pancakes or waffles. Its antibacterial and anti-inflammatory properties add a health benefit.
• Baby white cabbage: Tender and crisp, this cabbage is perfect for slaws, light stir-fries or adding crunch to salads and soups.
• Apricots: Sweet-tart and rich in vitamins, minerals, fibre and antioxidants. Sauté for oatmeal, toss into a salad with greens, chickpeas, red onion, feta and avocado, or enjoy fresh with nuts as a snack.
• Hibiscus: These flowers bring a floral note to drinks. Use them to elevate a gin and tonic or give margaritas a refreshing twist.

Fry’s high-protein gyro wraps

Ingredients

1 box Fry’s spiced no-chick’n pieces (defrosted)

For the marinade

⅓ cup lemon juice

2 tbsp olive oil

½ tsp oregano (fresh or dried)

½ tsp thyme (fresh)

½ cup parsley (fresh)

1 clove garlic, crushed

Salt and pepper to taste

To serve

2 x naan or flat breads, lightly toasted

250ml tzatziki

2 tbsp onion marmalade

Pickled red onions

2 handfuls of fresh greens

Method

Blend the marinade ingredients until well combined.

Coat the spiced no-chick’n pieces in the marinade and set aside for about five minutes.

Pan fry on medium to hot for about eight minutes or until golden brown on the edges (turning frequently).

Remove from the skillet and assemble the gyros.

Start with a lightly toasted flatbread or naan, top with tzatziki, caramelised onions or onion marmalade, cooked pieces, pickled red onions and fresh greens of your choice.

Roll up and enjoy!

Swap the tzatziki for hummus for a delicious vegan version.

Tangy avocado 3-bean salad

Serves: 6

Ingredients

For the dressing

1 garlic clove, crushed

Zest and juice of 1 lemon

60ml avocado or olive oil

45ml chutney

Salt and pepper

For the salad

400g tin three-bean mix, drained and rinsed

400g tin butter beans, drained and rinsed

½ red onion, thinly sliced

A handful of fine green beans, blanched

1½ avocados, sliced

A handful of parsley and/or mint, chopped

Method

For the dressing, combine all the ingredients. Season with salt and pepper.

For the salad, combine the three-bean mix and butter beans. Toss through the dressing. Allow to stand for at least 1 hour to marinate.

Just before serving, toss through the onion, green beans, avocado and parsley/mint. Season with salt and pepper.

Recipe by the South African Avocado Growers’ Association.

Mushroom crispy rice salad

Serves: 6

Ingredients

Dressing

2 tbsp peanut butter

2 tbsp hot water

1 clove garlic, grated

2 tsp ginger, grated

2 tbsp sesame oil

1 tbsp soy sauce

4 tbsp rice vinegar

Crispy rice

2 cups cooked white rice

1 tbsp soy sauce

1 tbsp sesame oil

2 tbsp gochujang

Salad

2 spring onions, sliced

1 ripe avocado, diced

1 small Mediterranean cucumber, diced

1 head of baby white cabbage, very thinly sliced

100g steamed broccoli, cooled and finely diced

A handful of fresh coriander, roughly chopped

A handful of fresh mint leaves, roughly chopped

250g white button mushrooms, sliced

100g fresh lettuce leaves

2 tbsp roasted peanuts, roughly chopped

Salt and pepper, to taste

Lime wedges, for serving

Method

For the dressing

Combine the peanut butter and hot water and whisk. Add the rest of the ingredients and mix well. Taste to adjust seasoning and then set aside until serving.

For the crispy rice

Preheat the oven to 200˚C. Place cooked rice in a bowl with the soy sauce, sesame oil and gochujang.

Mix the seasoning thoroughly into the rice with your hands so every grain is covered.

Transfer to a baking tray lined with baking paper. Spread the rice out in a thin layer.

Bake for 10 minutes and then agitate, flipping the rice over to evenly brown all the grains. Bake for another 10 minutes until brown and crispy. Set aside to cool.

For the salad

Combine all of the salad ingredients except for the lettuce leaves and peanuts together in a large bowl.

Season with a little salt and pepper and mix. Add the crispy rice and pour over the dressing. Toss to mix well.

Assemble dressed salad on a large serving platter. Plate lettuce leaves alongside the chopped salad.

Scatter with peanuts and serve with lime wedges on the side, and enjoy!

Recipe by the South African Mushroom Farmers' Association.