It’s spring-time in New Zealand and the flowers are so pretty. I just had to show you what I see each day as I walk up my street (you’ll need Adobe Flash to see the pics above). It gives me a daily hit of happiness!

Here’s a yummy Spring Lamb Salad to put you in the spring mood. Asparagus and new season’s potatoes have just arrived in the shops so I tossed them with some baby spinach leaves, roasted tomatoes and the barbecued lamb. I had some pomegranate molasses sitting in my fridge so dolloped it over the cooked lamb. It tasted delicious with the olive oil, garlic and lemon juice dressing. Try it!

• 400g trim lamb leg steaks
• 1 bunch asparagus
• Baby spinach leaves
• Semi dried or roasted tomatoes
• 5 baby potatoes, boiled
• Dressing: extra virgin olive oil, lemon juice, 1 clove finely chopped garlic
• Cut potatoes in quarters and boil until just cooked. Throw in asparagus for last minute to blanch. Drain. Toss in salad bowl with tomatoes, baby spinach leaves and dressing while warm.
• Barbecue lamb. When cooked, remove to a plate, pour over pomegranate molasses and let rest for 3-4 minutes. Slice and toss strips back into the pomegranate molasses to coat. Toss lamb strips through salad and enjoy!