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| Spinach and rocket salad |
A while ago I promised the recipe for the salad I served with the fritata.
For meat eaters, salads tend to be some variation involving tomato, lettuce, cucumber, onion or carrot.
Occasionally this is made a bit Greek by adding olives and feta cheese.
And of course there is the ubiquitous cole-slaw.
Not that I have anything against greek salads and cole-slaw, but salads just don’t have to be that boring.
So this is one of my favourites – a spinach and rocket salad.
You will need:
Large handful of spinach leaves
Large handful of rocket leaves
Small handful pumpkin seeds
small handful sunflower seeds
Parmesan cheese – coarsely shaved – using shavings rather than grating give a nice chunkiness to the salad.
Avocado oil
Balsamic vinegar
Black pepper
Sea salt
What to do:
Cut away the thick stalks from both the spinach and rocket leaves.
Shred the leaves finely – best way to do this is make a smell pile of leaves and roll it up like a swiss roll and then slice.
You end up with long thin strips of the leaves.
Mix all the leaves, seeds and parmesan shavings in a bowl, with a generous dollop of avocado oil and balsamic vinegar.
Season with fresh ground black pepper and sea salt and toss lightly in the bowl.
Delicious on its own as a starter, or as an accompaniment to the fritata, or ricotta rissoles.
For more low carb and meat free recipes go to the recipes home page on – this link.
