Monday 29 May 2017

Spinach, Roast Tomato, Avocado and Pine nut salad with Sherry Vinegar dressing

SPINACH, ROAST TOMATO, AVOCADO AND PINE NUT SALAD
WITH SHERRY VINEGAR DRESSING
SPINACH, ROAST TOMATO, AVOCADO AND PINE NUT SALAD WITH SHERRY VINEGAR DRESSING

Anne Kennedy

Salads should, in my opinion, be assembly jobs with as little preparation as possible. You can make the sherry vinegar dressing and toast the pine nuts in advance, and you will save time by buying pre-washed spinach.

When you toast pine nuts, remember not to use oil to fry them as the nuts already contain oil. They can take up to 15 minutes to toast, so it's quite a good thing to do this beforehand when you are not under pressure. Serves six as a starter and three as a main course.

You will need

20g pine nuts

Olive oil

12 cherry vine tomatoes, halved

3 ripe avocados

Juice of half a lemon

250g baby spinach leaves, washed and dried For the dressing 8 tbsps sherry vinegar

4 tbsps caster sugar

Juice of one orange

½ red chilli, seeds removed and finely chopped (optional)

Squeeze of lemon

Method

First, make the dressing. Put the sherry vinegar, caster sugar, orange juice and chilli (if you are using it) into a non-stick saucepan. Bring to the boil, then turn to medium and cook until it froths and starts to get sticky and the dressing coats the back of a spoon -- this will take anything from five to eight minutes. Leave to cool.Put the pine nuts in a dry pan and turn the heat to medium. Shake the pan every 30 seconds to stop the pine nuts burning. If the pan is getting too hot, turn the heat to low. When they are lightly browned -- this can take a while, so you will need to watch them -- put the pine nuts on a plate.

Just before serving, heat a griddle until you can barely hold your hand an inch above it. Brush with olive oil and lay the halved tomatoes on it. Leave for a minute or two or until the tomatoes are lightly golden on one side. Turn the tomatoes over and turn the heat off. They will stay warm there while you are assembling the salad.

Cut the avocados in half and remove the stone. Peel each half and cut each one quarters.

Rub both sides of each quarter with lemon juice to stop them going brown.

Reheat the sherry vinegar dressing and add a brief squeeze of lemon to brighten it.

Arrange the baby spinach leaves on a large dish, toss in the avocado slices, the toasted pine nuts and the warm tomatoes and spoon over the warm dressing. Toss lightly with clean hands and serve.

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