INGREDIENTS
250g baby spinach leaves (chopped)
2 tbs olive oil
2 tbs pickled ginger slices
1 large red pointed pepper (cut in half lengthwise and sliced)
3 spring onions (chopped)
5 small tomatoes – about 300g (cut into wedges)
sea salt
black peppercorns
METHOD
Combine all ingredients, season with salt and freshly ground pepper to taste, enjoy.
Serve 4 people as a side dish.
Hi Margot,
Using pickled ginger is a great idea for this salad.
Hope that you are having a good week so far.
xxnora
Thats a belter of a salad Margot! All we need now is – a summer!!!
Cheers
David
I love the flavors here – spinach and ginger in a light salad perfect!
This is a nice fresh sounding salad, just love ginger.
I just think ginger really enhances spinach. I usually make it in a coconut curry sauce, but I’ll have to try this light salad for the summer.