It's really nice to eat more green things. We did eat kale and cabbages over winter, but spring greenery tastes better or just different. This is a dish of salt and pepper deep fried flounder, topped with cilantro and green chiles (from the freezer) and served with kai lan (chinese broccoli) and oyster sauce.
The other green thing that we really love and truly signifies the start of the summer is pesto. Pesto has become so boring and bastardised that it's often ignored. If you make it with just picked basil (leaves only and completely dry of surface water), excellent garlic, extra-virgin tasmanian olive oil and really good cheese (we use a Romano), it is just divine.
By weight, use one third each of basil, pine nuts and cheese. Grind the leaves, nuts and garlic, then add oil till it's a bit looser than it should be. Then add the grated cheese. Adjust the texture with oil and add salt to taste.
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