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– Recipe and photograph by: Lesley Scott

(Serves 4–6)

You’ll need:
1 small bunch of fresh spinach
¼ punnet baby tomatoes; halved lengthways
½ red onion; very finely chopped
2 rounds feta; crumbled
Zest and juice of 1 lemon
1 tbsp. red wine vinegar
2 tbsp. sunflower seeds
1 tbsp. poppy seeds
Pinch of salt (optional)

Slice the spinach into thin ribbons, add the tomato, onion, feta and lemon zest and mix well. Mix the lemon juice and vinegar with the seeds and pour over the salad. Toss lightly and add salt if desired. Serve at room temperature.

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