Green, herbal, seasonal: 10 Yotam Ottolenghi recipes perfect for Australian spring

Greens for spring can be about as revolutionary as flowers for spring, but with commodity prices finally dropping to astronomical highs, they're still worth celebrating .

Cauliflower, broccoli and - finally - lettuce are affordable again, along with Brussels sprouts, perennial Asian vegetables and a veritable garden of herbs. Here's how to make your five days sing with flavor.

Grilled romaine lettuce with charred corn and salsa roja

< p class=" dcr-3jlghf">Now that the moral outrage around the iceberg is over, we can collectively agree that its cousin, cos (or romaine), is superior in every way. Here it's charred and served with a simple tomato and pepper salsa and corn relish - the latter calls for urba biber, a dried Turkish chili, but standard chili flakes should also suffice.

The lettuce will caramelize on the outside while retaining its satisfying crunch on the inside. This one will also do well on the BBQ when we head into warmer temperatures.

Black Miso Sticky Rice with Sprouts and Peanuts