World Water Day with Lime Wood and Belu
To celebrate World Water Day on the 22nd March and our work with our long-standing partners Belu we thought we would take you on a journey through Lime Wood to see how we support the fantastic work Belu do.
“This dish is light yet nutritiously filling, filled with contrasting flavours and textures, incredibly quick to put together (using mostly store-cupboard ingredients) yet versatile enough to work well with whatever preferred vegetables are in season. I really urge you to give this a go once, because if you’re anything like me, it will instantly become a firm weekly favourite.”
What you’ll need
(Serves 4)
What to do
Place a skillet or griddle pan over medium-high heat, toss the asparagus in the olive oil and place it into the pan once hot. Cook for around 4 minutes, or until tender, turning regularly. Once cooked, chop into approximately 2 inch pieces.
Zest one of the lemons and place the zest to one side. Halve all of the lemons and place them cut side down into the hot pan and cook until charred.
Squeeze the juice from the 2 zested, charred lemon halves and whisk together with the zest, olive oil, parsley and salt and pepper.
Tip the rinsed white Alargada beans into a large bowl and add the asparagus. Flake the tuna into the bowl in large chunks then pour over the dressing. Gently toss everything together then transfer it to a serving plate.
Scatter the almonds over the salad and serve with the remaining charred lemons on the side. Garnish with micro herbs, if you wish.
For more of Amelia’s recipes, click here.
To celebrate World Water Day on the 22nd March and our work with our long-standing partners Belu we thought we would take you on a journey through Lime Wood to see how we support the fantastic work Belu do.
Embark on a journey from the frosty whispers of winter to the warm embrace of spring at Lime Wood. The New Forest beckons, and as the days grow longer, we eagerly anticipate the magic that unfolds with the changing season.
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