Spring has well and truly sprung in our garden with an abundance of spring blooms & herbs.The gardenia's are bright white with a smell that is truly captivating, the chilli plants are sprouting with little white & yellow flowers and our dill is tall & wild. I'm loving jumping straight into the garden after a long day at work, winding down as I water, feed & prune. There is something incredibly satisfying seeing your own garden (well in our case, very small urban garden) come to life. As the dill is growing at such a rapid rate, it's no surprise that it's the flavour of the month in our kitchen. As it naturally lends itself to fish and seafood, we've also upped our intake of these too, which is a good thing! This kind of fresh and light eating is ideal for Springtime in Sydney. For a quick mid-week dinner or lazy weekend lunch, this Tuna, Dill & Leafy Greens Salad is perfect. It's incredibly simple to make, full of fresh flavour and has great texture. Who doesn't love a crunchy salad?! *Try to source Skipjack Tuna as it's the most sustainable. Sadly the Blue and Yellow Fin Tuna is dangerously low in stock due to over-fishing. Keep an eye out for Pole & Line fishing too as this reduces the chance of by-pass fishing. Tuna, Dill & Leafy Greens Salad with Crunchy Rosemary Croutons

• Good quality Tuna in Springwater 1 x 185g can*
• Baby Cos Lettuce 1 washed, roughly chopped
• Capers 1 TB
• Fresh Dill 1 TB finely chopped
• Avocado 1/2 sliced
• Free Range Eggs 2
• Sml Lebanese Cucumber 1/2 sliced
• Sourdough Bread 2 slices
• Fresh or Dried Rosemary 1 tsp, finely chopped
• Extra Virgin Olive Oil
• Sea Salt

Place the eggs in a small saucepan and fill with cold water until the eggs are just covered. Bring to a medium boil and simmer for 7-8 mins. Remove eggs and place in a separate bowl of chilled or iced water to cool & stop them cooking further. Whilst the eggs are cooling, build the base of your salad in two serving bowls. Start with the lettuce, cucumber, avocado then top with the tuna, capers and dill. Remove the eggs from the bowl of water and peel the shells off. If you need a head start gently crack the eggs against your kitchen bench. Slice each egg into quarters and place around the salad. Drizzle olive oil over the salad and season with sea salt & pepper. Heat a grill to a medium heat and line a tray with foil. Drizzle the slices of bread with a little olive oil and sprinkle with the dried rosemary and pinch of sea salt. Place the slices of bread on the top of the foil and grill for approx 3-4 mins until golden and crunchy. Remove from the grill & roughly chop into bite sized pieces. To finish, top the salad with the warm rosemary croutons. Serves 2 Interesting Facts about Dill:

• Dill aids digestion
• It's beneficial for bones
• Helps insomnia
• Works as a natural breath freshener

If you'd like to see more health benefits click here

What's the flavour of the month in your kitchen? Leave your comments below for all to enjoy!