Name: Spinach, lemon and feta salad
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 3
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

A fresh and tasty salad, perfect for a summer’s day.

Serves

Prep

10 minutes

Cook

5 minutes

Nutritional Information:

Each 117g serving contains (excludes serving suggestion)

KCal: 119
Carbs: 1.8g
Fibre: 2.5g
Protein: 4.7g
Fat: 9.8g
(Medium)
Saturates: 2.2g
(Medium)
Sugars: 1.7g
(Low)
Salt: 0.54g
(Medium)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

Please view Whisk.com privacy policy for more information

Method

Step 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.

Step 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.

Step 3

Gently squeeze out any remaining water from the spinach and distribute over a platter.

Step 4

Crumble the feta cheese over the top, then scatter with the roasted pine nuts.

Step 5

Sprinkle lemon zest over the dish, then drizzle with the lemon juice and olive oil. Season with pepper and serve.

Recipe 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.