Baby Spinach Salad with Pomelo, Coeur de Pigeon Tomatoes and Roasted Walnuts

This is a healthy interlude between heavy winter foods. It is easy and fast to prepare and makes a perfect starter or main course if you want to be on the lighter side of eating for a night. At the same time, it is far from boring and focusses on seasonal ingredients.

For a main course, use 1 1/2 to twice the amounts suggested below.

Sanni

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Ingredients (per serving):

  • 100 grams of baby spinach leaves, washed and dried
  • approx. 6 to 8 Coeur de Pigeon Tomatoes, washed and dried
  • 1 segment of a pomelo
  • 2 to 3 fresh walnuts
  • high-quality olive oil (I suggest a fruity-tasting olive oil)
  • passion fruit vinegar
  • freshly ground pepper (I suggest Cubeb pepper), salt

Preparation:

  1. Place the baby spinach on a plate or in individual salad bowls.
  2. Cut the tomatoes in halves. Arrange between the leaves of the baby spinach.
  3. Remove the skin from each segment of pomelo and break the flesh of the fruit into small bits. Make sure you remove any bits of skin. Sprinkle the pomelo bits over your salad.
  4. Crack the walnuts open and remove the nuts. Break whole nuts or halves into smaller bits.
  5. In a non-stick pan, roast the walnuts for approx. 5 minutes over medium to high heat. Toss frequently and ensure that the walnuts are not burning.
  6. Let cool down a bit.
  7. In the meantime, dress the salad with the olive oil, the passion fruit vinegar, the salt and the freshly ground pepper.
  8. Sprinkle the walnuts on top and serve immediately.

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