Spinach and sunflower seed salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | millilitres | Cider vinegar; (1/4 pint) |
| 2 | tablespoons | Lemon juice |
| 100 | grams | Dried apricots; (4oz) |
| 150 | grams | Sunflower seeds; (5oz) |
| 2 | tablespoons | Tamari |
| 750 | grams | Young leaf spinach; torn into bite |
| ; sized pieces (1 | ||
| ; 1/2lbs) | ||
| 2 | tablespoons | Olive oil |
| Reserved juice from the apricots | ||
| 1 | teaspoon | Coarsely ground black pepper |
Directions
Bring the vinegar just to the boil in a small pan, remove from the heat and add the lemon juice and apricots. Leave to soak for about 30 minutes, stirring occasionally. Then, drain over a bowl, reserving the juice. Chop the apricots.
Put the seeds in a heavy, dry frying pan and stir gently over medium heat until just turning golden. Remove from the heat and quickly mix in the tamari -it will sizzle a lot and go sticky. Then, straight away, pour the mixture from the pan onto a cool plate or greaseproof paper (wax paper).
Put the spinach into a serving bowl and add the chopped apricots.
Whisk together the olive oil, reserved apricot juice and black pepper and add to the spinach, apricots and sunflower seeds. Combine gently and serve.
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