Seedy spinach salad

Seedy spinach salad

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

Obviously this is not seedy in the gutter sense – far from it. Indeed it’s full of virtues, being packed with lovely, healthy, lightly toasted seeds. I particularly like eating this using the roll-your-own method (see below), which creates a very satisfying leafy, grainy crunch in the mouth.

The fennel or cumin seeds add an intense, aromatic flavour, which some will love and others may wish to avoid. You can, of course, prepare and keep them separate, as an optional sprinkle.

Ingredients

Quantity Ingredient
1-2 tablespoons pumpkin seeds
1-2 tablespoons sesame seeds
1-2 tablespoons hemp seeds, or poppy seeds
1 teaspoon fennel or cumin seeds, (optional)
250g young spinach leaves, trimmed

For the dressing:

Quantity Ingredient
a good squeeze lemon juice
A pinch each sea salt
A pinch each freshly ground black pepper
A pinch each caster sugar
3 tablespoons rapeseed oil, (or half olive and half sunflower oil)

Method

  1. Combine all the seeds in a dry frying pan over a medium heat. Toast them for a minute or two, tossing frequently so they don’t burn, until they are starting to brown and smell really lovely. Tip into a bowl and set aside to cool.
  2. To make the dressing, stir the lemon juice and seasonings together in a bowl and then whisk in the oil, or shake the ingredients together in a screw-top jar to combine.
  3. Put the spinach leaves in a serving bowl, trickle over the dressing and toss together. Scatter over about half the seeds, toss lightly again, then sprinkle the remaining seeds over and serve.
  4. Alternatively, you can turn this into a roll-your-own affair. Put the spinach in a bowl on the table, with the toasted seeds and dressing in separate bowls. Everyone can then help themselves to a leaf, sprinkle a pinch of seeds down the centre and roll it up, like a little leafy pancake (or, let’s face it, a roll-up), then dip the ‘rollie’ into the dressing and eat. If you choose to serve the salad this way, you’ll probably get through more seeds, so increase the quantity a touch.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again