Saturday 6 September 2014

Spinach, Bean, Sun-dried Tomato and Feta Salad

Serves 4

All the flavours combine beautifully in this salad, which is great just on its own, or as a side to lamb or chicken. Make sure you use fresh ingredients, and a good quality soft feta - it's definitely the star of this dish. Highly recommended from me to you. 

What's in it?

15g (1tbs) olive oil
15g (1tbs) white balsamic vinegar
5g (1tsp) dijon mustard
1L water
500g sweet potato, cut into 2cm cubes
200g green beans, trimmed
3 large handfuls of baby spinach leaves
40g lightly toasted cashews, roughly chopped (see Notes)
75g drained marinated feta, crumbled
50g 97% fat free sundried tomatoes, sliced

How do I make it?

1. Make the dressing by combining oil, balsamic vinegar and mustard in mixing bowl for 10sec / speed 5.  Set aside. 

2. Place water in mixing bowl and bring to the boil, 10min / varoma / speed 3, or until varoma temperature is reached. 

3. Place sweet potato in lower varoma tray and steam 7min / varoma / speed 3.  When finished, add beans to upper varoma tray and steam over potato for a further 3-4min / varoma / speed 3. Set aside to cool.

4. Combine spinach, cooled potato and beans, cashews, feta, sundried tomatoes and dressing in mixng bowl.  Serve immediately. 

7 ProPoints per serve.


You can buy toasted cashews at most supermarkets.  However, to toast your own, spread cashews on baking tray and bake for 3-4min at 180°C.

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