Seasonal Spinach Salad
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This recipe was submitted by "Tablet", a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:
"This recipe can of course be eaten totally cold, without heating the fish or the spinach but seeing as it's colder outside it's nice to eat it warm. It takes about five minutes to prepare and will happily feed two of you very well. You can share it with more people if you provide some scrummy bread to go with it. Enjoy!"
Thanks, Tablet! |
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Ingredients
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Serves 2
One bag (or five handfuls) of spinach leaves
One tin of sardines in oil (chilli oil is good, obviously vegetarians/ vegans can omit this ingredient!)
One red or white onion
500g couscous
A handful of mushrooms
A quarter of a fennel bulb
Salt and Pepper, to taste
Juice of half a lemon
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Method
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Make the couscous according to the directions on the packet, i.e. add about 400ml of vegetable stock to the couscous in a bowl and cover.
Finely chop the vegetable ingredients listed above, including the spinach.
Pour the whole tin of sardines into a saucepan and warm gently for 1-2 minutes, then add the spinach and heat for one more minute. If you are omitting the sardines, just wilt the spinach with a tiny bit of water in a pan - and you will need to add a good glug of extra virgin olive oil to the recipe at the end.
Once the couscous has absorbed all of the liquid, add all of the ingredients into a bowl. Add salt and pepper to taste and the lemon juice - add the lemon juice slowly, tasting in between so that you get the right piquancy for your palate. |
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Time From Cupboard-To-Table
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20 minutes |
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Notes & Variations on
Seasonal Spinach Salad
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