May

Baby Spinach and Strawberry Salad (and dressing)

Anyone who knows me, knows that cooking is not my strong point. The natural assumption is that because I know what you should eat, I should know how to prepare it!

The recipes that I will post here are ones that even I can prepare. And the main idea is that they will have very few ingredients so that you can be sure of exactly what you are eating. Wherever possible, I recommend you use organic ingredients.

This recipe is a great source of iron, which is easier to absorb thanks to the vitamin C in the strawberries.
Serves 4
200g fresh baby spinach leaves
2 punnets strawberries washed, hulled and sliced
50g sunflower seeds

Dry roast the sunflower seeds (place on a baking tray and toast in a pre-heated oven 180°C, gas mark 4 for about 3 minutes). Place spinach and strawberries in a bowl and sprinkle seeds.

Salad Dressing
1/3 cup (80 ml) balsamic vinegar
2/3 cup (165ml) extra virgin olive oil
2 tsp. caster sugar
1 tbs finely chopped fresh chives

Combine all ingredients in a jar adding 1 tbs of water. Shake really well. Taste and season as required.
Thanks to Kim McCosker and Rachael Bermingham for these recipes.

If anyone has any simple, easy recipes that they think even I could make, please send them to me.