Spinach, grapefruit, edamame and goats cheese salad with parsley basil vinaigrette
Prep time: 10 mins
Serves: 1-2
INGREDIENTS
- A handful of baby or regular spinach leaves
- 1 grapefruit, peeled and segmented
- 1 cup edemame beans
- ½ a head of broccoli, just the florets, boiled for 3 minutes and then immersed in ice cold water
- 1 log of goat's cheese, cut into about 5-6 thin rounds
For the vinaigrette:
- 1 bunch parsley
- 4-5 basil stalks
- 1 clove of crushed garlic
- 2-3 Tbsp Dijon mustard
- ¼ cup olive oil, best quality
- 2-3 tsp white wine vinegar
- Maldon salt and crushed black pepper to season
METHOD
With the exception of the goat's cheese, assemble all the ingredients for the salad in a large bowl.
Heat a small non-stick pan. Once it’s hot, add the goats cheese rounds, and leave them to melt down and slightly brown on one side. Remove immediately and add to salad. Season with Maldon salt and pepper.
Make the vinaigrette:
Whizz all the ingredients together. Season to taste. Adjust accordingly. If too thick you could either add more olive oil or some lemon juice to lighten it. Drizzle over salad and store the rest in an airtight glass container.
Anjalina Chugani was born in London but moved to Bangalore, India when she was 15; since 2000, she has been living in Barcelona where she works as an English teacher.