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Spinach, lemon and feta salad

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A fresh and tasty salad, perfect for a summer’s day.
Serves
3
Prep
10 minutes
Cook
5 minutes
Each 117g serving contains (excludes serving suggestion)
KCal
109
Carbs
0.60g
Fibre
1.00g
Protein
4.60g
Fat
9.60g
Saturates
2.20g
Sugars
0.50g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
250g fresh spinach
1 tbsp pine nuts
30g feta cheese
grated zest and juice 1 lemon
1 tbsp extra-virgin olive oil
freshly ground black pepper
Method
  1. Wash the spinach and add to a pan with a lid, cook for 2-3 minutes stirring a couple of times (there is no need to add oil or extra water, there will be enough water clinging to the spinach after washing). Strain off excess water and allow to cool.
  2. Meanwhile, add the pine nuts to a dry pan and stir regularly for 1-2 minutes until they are just starting to brown, remove from pan and reserve.
  3. Gently squeeze out any remaining water from the spinach and distribute over a platter.
  4. Crumble the feta cheese over the top, then scatter with the roasted pine nuts.
  5. Sprinkle lemon zest over the dish, then drizzle with the lemon juice and olive oil. Season with pepper and serve.
Chefs tips
  • You could try scattering this salad with a little goat's cheese or shavings of Parmesan cheese instead of feta. Or use lightly toasted flaked almonds or sunflower seeds rather than pine nuts.
  • This can be made in advance but only add the lemon juice and oil just before serving.
  • Also works with frozen spinach, just defrost and squeeze out the excess water, there is no need to cook it.
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