• Spinach And Sunflower Seed Salad

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    • 150 ml Cider vinegar, (1/4 pint)
    • 2 Tbsp. Lemon juice
    • 100 gm Dry apricots, (4oz)
    • 150 gm Sunflower seeds, (5z)
    • 2 Tbsp. Tamari
    • 750 gm Young leaf spinach, torn into bite sized pcs (1 1/2lbs)
    • 2 Tbsp. Extra virgin olive oil
    •     Reserved juice from the apricots
    • 1 tsp Coarsely grnd black pepper


    1. Bring the vinegar just to the boil in a small pan, remove from the heat and add in the lemon juice and apricots. Leave to soak for about 30 min, stirring occasionally. Then, drain over a bowl, reserving the juice. Chop the apricots.
    2. Put the seeds in a heavy, dry frying pan and stir gently over medium heat till just turning golden brown. Remove from the heat and quickly fold in the tamari -it will sizzle a lot and go sticky. Then, straight away, pour the mix from the pan onto a cold plate or possibly greaseproof paper (wax paper).
    3. Put the spinach into a serving bowl and add in the minced apricots.
    4. Whisk together the extra virgin olive oil, reserved apricot juice and black pepper and add in to the spinach, apricots and sunflower seeds. Combine gently and serve.

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