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Speaker 1: You're listening to this Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks'd be right.

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Speaker 2: We've got a fabulous recipe for you this morning. One

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Speaker 2: of my favorite cookbooks of the year is The Two

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Speaker 2: Raw Sisters More Salad, and I'm very more Salads, and

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Speaker 2: I'm very excited to have Margo Flannigan, one of the

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Speaker 2: Two Rule Sisters, with us this morning.

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Speaker 3: Good morning, Margo, Good morning Francesica. How are you very good?

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Speaker 2: Love you to talk to you. You're going to talk

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Speaker 2: about You've got a lovely asparagus salad for us today.

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Speaker 2: But first of all, can you give us a tip?

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Speaker 2: Can you tell us the best way to cook asparagus? Oh?

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Speaker 3: I sure can. I like it simple, hard and fast

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Speaker 3: and simple. So how I like to do it is

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Speaker 3: on a hot pan or hot barbie, add some oil

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Speaker 3: on the air, put the asparagus on lots of sea

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Speaker 3: sal and I cook it for about i'd say four

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Speaker 3: to five minutes in total, just kind of turning every

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Speaker 3: now and again, but not too often because you want

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Speaker 3: to get that nice chart on the asparagus, but you

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Speaker 3: don't want to overcook it, so it's really important to

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Speaker 3: just leave it for a minute or so. On each

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Speaker 3: side before you turn, so that it gets a chance

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Speaker 3: to chart. That would be that would be my way.

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Speaker 3: It's it's not it's not rocket science, not delicious.

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Speaker 2: I think I do like that because, as you say,

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Speaker 2: you get that, you get that chart on that crunch,

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Speaker 2: but you haven't overcooked it and it's all sort of

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Speaker 2: just a bit soggy and fresh.

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Speaker 3: Yeah yeah, yeah, yeah, not good.

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Speaker 2: Of course sort of. At this time of the year,

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Speaker 2: we're starting to crave fresher, lighter foods, aren't we. So

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Speaker 2: tell us a little bit about this, This recipe grilled

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Speaker 2: asparagus with mint, lemon and pineanut salcer.

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Speaker 3: Yeah. I love this recipe. I think we make it.

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Speaker 3: I thought, let's make the most of asparagus season. I've

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Speaker 3: got some options as well for if you want to

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Speaker 3: make this recipe and asparagusism in season. But vegie sides

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Speaker 3: are just so good and you can pair this worth

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Speaker 3: whether you want a light dinner, whether it be with

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Speaker 3: a green salad, or if you want something a bit

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Speaker 3: more substantial with like crispy potatoes or with a grain

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Speaker 3: based salad. I actually had this last night with some

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Speaker 3: LAMB crispy potatoes and a green salad. And it was

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Speaker 3: just the perfect holiday barbecue dinner. And it was so easy.

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Speaker 3: It was ready in like twenty minutes.

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Speaker 2: I wish I was it yours for dinner last night.

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Speaker 2: I talk us through the recipe.

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Speaker 3: Yeah, sure, So cook you asparagus first, I'd do that,

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Speaker 3: so just as I talked about before, hot pan or

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Speaker 3: barbie oil, sea salt for about four to five minutes,

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Speaker 3: and then we make our salsa. So this salsa as

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Speaker 3: well was really delicious on sourdough is like a brunchy

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Speaker 3: type of thing. There's lots of different ways on how

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Speaker 3: you can use this. So avocado, so just chop up

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Speaker 3: in avocado into slick chunks. And then we've got a

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Speaker 3: cup of mint, just roughly chopped. So if you don't

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Speaker 3: have mint at home, you can use basil, you can

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Speaker 3: use parsley, coriander, you can use a mixture of herbs,

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Speaker 3: just whatever you've got in the garden or in the fridge.

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Speaker 3: And then we've got three tablespoons of pine nuts toast seeds.

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Speaker 3: I think it's toasting your nuts and seeds. It brings

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Speaker 3: out the flavor a lot more so I'd highly recommend

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Speaker 3: doing that if you don't have pine nuts. Or pine

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Speaker 3: nuts are just out of your budget. You can use

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Speaker 3: any other nut or seed, whether the pumpkin seeds, almonds, walnuts,

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Speaker 3: whatever you've got in the pantry again can be a

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Speaker 3: mix of a couple. And then we've got the juice

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Speaker 3: of one lemon. You can use a lime, you can

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Speaker 3: use preserved lemons. You can use a bit of apple

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Speaker 3: sided vinegar if you don't have either of those options.

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Speaker 3: And then we've got two tablespoons of extraversion olive oil,

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Speaker 3: half a teaspoon of chili flakes, and half a teaspoon

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Speaker 3: of sea salt. So put all that in a bowl,

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Speaker 3: mix it together, and then top it over your fresheet

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Speaker 3: grilled asparagus, and it's as easy as that.

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Speaker 2: Another way you offer the simple swaps, and this is

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Speaker 2: something that you do throughout your cookbook, which is a

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Speaker 2: great idea for those of us who maybe imagination in

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Speaker 2: the kitchen is a little bit limited just about to

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Speaker 2: think about this themselves, but being able to swap out

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Speaker 2: the asparagus the zucchini is a great idea.

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Speaker 3: Yeah sure. And also you could do like roasted eggplant

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Speaker 3: quarters as well. Eggplants are coming into season, so they're

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Speaker 3: becoming a bit more cheaper, so you can you can

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Speaker 3: do that too, So yeah, it's I think it's just

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Speaker 3: having the confidence to swap, especially as we come into summer.

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Speaker 3: If you're heading to the batch and the pantry may

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Speaker 3: not be as well stocked as what you've got at home,

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Speaker 3: it is really important to kind of think outside of

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Speaker 3: the box or think or have the confidence to think, oh, yeah,

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Speaker 3: i've got the instead of pine nuts, I've got loads

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Speaker 3: of zucchinis. I can just use those instead, and kind

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Speaker 3: of use the recipe as a guideline cause there's a

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Speaker 3: lot less stress in the kitchen.

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Speaker 2: Absolutely that pine nut salsa. Does that? Can you keep that?

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Speaker 2: Does that? Does that last in the fridge.

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Speaker 3: Because it's got avocado. I would probably keep it for

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Speaker 3: maybe you can like make it three hours in advance

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Speaker 3: if you like, But I probably wouldn't keep it overnight.

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Speaker 3: I'm quite fussy with my avocados. I like them freshly cut.

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Speaker 3: So I mean, if that doesn't phase you, then sure

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Speaker 3: it would last overnight. But yeah, I would probably do

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Speaker 3: it fresh there and then.

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Speaker 2: I could probably stretch it overnight. Margot, it sounds like

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Speaker 2: quite a good breakfast. Hey, love me to talk to you.

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Speaker 2: Thank you so much for the recipe that was Margo

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Speaker 2: Flanigan there fillingham for Nikki. She is two raw sisters

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Speaker 2: have got a great cookbook out called More Salads, and

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Speaker 2: you'll be able to find that recipe on our website.

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Speaker 2: NEWSTALKZEDB dot co dot m Z.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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