Quick recipe finder Spinach salad with cashew nut dressing and cheesy crispy croutes
By Nick Nairn From Ready Steady Cook
Ingredients
For the salad
- 3 handfuls fresh spinach leaves
- ¼ Romero pepper, deseeded, chopped
- 1 tbsp sesame seeds
- 1 tbsp cashew nuts, chopped
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
For the cheese croûtes
- 2 slices white bread
- 55g/2oz Gruy&egeave;re cheese, grated
Method
Preheat the oven to 200C/400F/Gas 6.
For the salad, combine all the ingredients together in a bowl and stir well.
For the croûtes, bake the slices of bread on a baking tray for 3-4 minutes. Top with the cheese then place back in the oven for a further 4-5 minutes or until the cheese has melted. Remove and cut each slice in half.
Serve the croûtes as an accompaniment to the salad.
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