Spinach and Pine Nut Salad
This goes well on its own or as an accompaintment to other lunch dishes.
2 cups/250 grams of fresh spinach leaves
Around 3 tablespoons Cold pressed Extra Virgin Olive Oil
7 Sun-dried tomatoes (drained)
3 tablespoons of pine nuts
fresh Coriander (chopped)
Himalayan crystal sea salt
1/2 a medium-sized spanish onion sliced and cut in halves (reddish-purple onion)
Take out a large frypan. Heat the stove to a medium-high, add the oil, tomatoes, spinach, onion and a little sea salt. Cook for approximatley 60 seconds it is ready when the spinach wilts. Place vegetables into your serving bowl, add the pine nuts and toss. Sprinkle with the coriander. For dressing balsamic vinegar or for a more creamier dressing a quality caesar dressing is delicious.