Spinach, Peas & Mint Salad

Hello dear friends,

It’s been a while since I had the opportunity to post a recipe.  Today, I decided to put a number of things aside and put together a simple, easy and yet very healthy salad that I know is mouth watering and delicious.  Spinach is a fast growing annual and is readily available all year round.  It’s highly nutritious leaves are high in iron, beta carotene and folic acid; rich in vitamins A and C.  With all these wonderful health benefits this easy salad needs little cooking and preparation time.  For many of us who are pressed for time, creating healthy, nutritious and quick meals using fresh ingredients is always welcome.

Ingredients
300 grams baby Spinach
250 grams baby Peas (frozen)
1 bunch fresh Mint leaves
150 grams Soft Goats Cheese (marinated)
Extra Virgin Olive Oil
1/2 Lemon (drizzled)
Salt & Pepper (freshly ground)

Preparation Time:      15-20 minutes
Cooking Time:      5 minutes (bring water to boil & cook peas quickly)
Serves:      4-6 people

Place enough water in a pot over medium heat to cover the peas and bring to boil.  Add the frozen peas and cook for 1-2 minutes (simmering gently).  Ensure that the peas remain a vibrant green colour. Remove, place the peas in a colander and run cold water over them.  Place aside and allow to cool.

Gently wash the spinach leaves removing and grit and dirt.  Drain well and place aside.

In a large bowl gently coat the Spinach leaves with Olive oil.  Using your hands gently toss and coat all the leaves.

Select a platter or plate and assemble the salad.  Place the Spinach leaves at the bottom, then scatter the peas, mint leaves.  Repeat this until you have finished assembling and finally drizzle with lemon juice.

Cook’s Tips

Balsamic vinegar can be drizzled onto the salad if Lemon juice is a little too acidic.

For a Vegan friendly option leave out the Goat’s cheese.

This salad can be an accompaniment to many meat dishes.

Enjoy!