Midweek Meals: Mediterranean rainbow salad

There’s no need to pick up a ready meal or dodgy jarred sauce when this simple salad is big on flavour, and ready in 15 minutes. Add a tin of lentils or chickpeas if you need to bulk things up.

Serves 4
Ingredients
2 fresh tomatoes
150 g baby spinach
Bunch of basil
1 garlic clove
1 lemon to juice
4 slices of bread
10 g fresh thyme
black pepper
1 tsp dijon mustard
100g green and black pitted olives
30 g pine nuts
8 slices of parma ham
3 tbs olive oil

Method
1.Wash and slice the fresh tomatoes. Make the dressing by peeling and chopping the clove of garlic, then mix it with the olive oil, Dijon mustard, a pinch of salt and pepper.

2. Toast the pine nuts in a pan until nice and brown, leave to one side, then in the same pan add one tbs of olive oil and the bread. Toast it well in the pan, and just before the bread is ready, add fresh thyme.

3. Mix all the ingredients for the salad: baby spinach, basil leaves, olives and croutons. Pour the dressing all over the salad then add the Parma ham. Serve sprinkled with the pine nuts.

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Recipe from new artisan free-from company Coori, for more free-from recipes visit www.coori.co.uk

Summary

Recipe Name

Mediterranean rainbow salad

Author Name

Roisin Dervish-O'Kane

Published On

2015-08-19