April 2022: 5 Delicious Recipes For Spring Vegetables

Spring has officially sprung, and with it comes a bounty of fresh spring vegetables. To help celebrate this wonderful time of the year, here are five delicious recipes that will help you get the most out of spring produce.

Our first recipe is a roasted asparagus and feta salad that is perfect for a light lunch or al fresco dinner. For something heartier, try our carrot soup with ginger or perhaps a cauliflower wrap. And for dessert, how about some decadent chocolate avocado pudding or perhaps a rhubarb muffin? Read on for all the recipes and cooking tips!

1: Roasted Asparagus and Feta Salad

First let's start with roasted asparagus and feta salad, which can easily be put together should you decide to host a spontaneous BBQ or garden party this spring.


½ bunch asparagus, trimmed

30g feta cheese, crumbled

½ lemon, juiced

Olive oil

Salt and pepper, to taste


Preheat oven to 200 degrees. Toss asparagus with olive oil and salt and pepper. Roast for 12-15 minutes, until crisp and tender. Remove from oven and let cool slightly. Toss with feta cheese and lemon juice. Serve warm or at room temperature. This salad is a great way to show off spring vegetables at their best. The asparagus is roasted until crisp and tender, and the feta cheese adds a nice salty contrast to the dish.

2: Carrot Soup with Thyme

Next let’s move swiftly onto a soul-warming and rustic carrot soup, perfectly seasoned with thyme and a spoonful of Greek yoghurt. Oh, and don’t forget to roughly cut up some crusty bread to serve it with!


250g carrots, peeled and chopped

50g butter

¼ onion, chopped

¾ teaspoon thyme

Salt and pepper, to taste

180ml chicken stock

100g Greek yoghurt


In a medium saucepan, melt the butter over medium heat. Add the onion and carrots, and cook until softened, stirring occasionally. Add the thyme, salt and pepper, and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Remove from the heat and let cool slightly, then puree in a blender or food processor until smooth. Stir in the Greek yoghurt, then taste and adjust seasoning as necessary. Serve warm or chilled, garnished with a sprig of thyme.

3: Rhubarb Muffins

From early April, rhubarb is in season, and this gives you the perfect excuse to make rhubarb muffins. The perfect accompaniment to a pot of fresh coffee in the morning. They'll go down a treat with your family and friends. Here's how to make a batch this spring!


200g self-raising flour

100g caster sugar

125ml milk

50g butter, melted

½ teaspoon vanilla extract

1 egg, beaten

100g rhubarb, chopped


Preheat the oven to 190C/375F/Gas mark five.  Line a 12-hole muffin tin with paper cases. Sift the flour into a large bowl and stir in the sugar. Make a well in the centre.

In another bowl, whisk together the milk, melted butter, vanilla extract and egg. Pour into the well in the dry ingredients and mix until just combined – be careful not to overmix.

Fold in the rhubarb and spoon the mixture into the paper cases. Bake for 20-25 minutes, or until golden brown and springy to the touch. Now leave to cool on a wire rack before serving.

4: Cauliflower Wraps With Tahini Sauce

Inspired by Middle Eastern cuisine, why not try this unique recipe idea with cauliflower this spring. As one of the most abundant spring vegetables to cook with, you can easily enjoy this lite-bite throughout summer too.


½ a head of cauliflower, grated

32g chickpea flour

¼ teaspoon cumin powder

Salt and pepper, to taste

50g tahini sauce

Juice of ½ a lemon

Water, as needed


In a large bowl, mix together the grated cauliflower, chickpea flour, cumin powder, salt and pepper. In another bowl, whisk together the tahini sauce, lemon juice and water until smooth.

To assemble, spoon some of the cauliflower mixture onto the centre of a wrap. Top with a dollop of tahini sauce and roll up. Repeat with the remaining ingredients. Serve immediately.

5: Chocolate Avocado Pudding

Last to complete this springtime sensation, it’s time to make chocolate avocado pudding. So easy to make, yet absolutely delicious for those warm spring evenings spent relaxing in the garden.


½ avocado

32g cocoa powder

85g honey

60ml milk of choice


In a small bowl, mash the avocado until smooth. Add the cocoa powder, honey and milk, and stir until well combined. Taste and adjust sweetness as necessary. Serve chilled, garnished with a sprinkle of cocoa powder, fresh mint and seasonal berries.