The what:
(4 people)
4 hands full of baby spinach (or other salad if you prefer)
ca 10 cherry tomatoes cut in half
1 can of red beans, carefully washed
ca half a loaf of sourdough bread
1 roll of chévre
For the dressing:
3 msk (tblsp) extra virgin olive oil
2 msk (tblsp) balsamic vinegar
1 msk (tblsp) honey
1 clove of garlic, crushed
salt and pepper
The How:
- Put the bread in the oven at about 200 degrees Celsius (392 degrees Fahrenheit) for around 5 minutes or until a little crispy and warm. Tear into smaller pieces.
- Wash the spinach leaves and cherry tomatoes thoroughly under cold water. Pat dry. Put a hand full of spinach leaves on each plate. Top with the tomatoes.
- Wash the beans under cold water, let dry. Add to the plates along with the crispy bread pieces.
- Slice the chévre into thinner pieces and add a few pieces (around 4 each was enough) to each salad plate.
- Mix all the ingredients together for the dressing. Top the salad with the dressing.
Simple, fast and so good! The bread and the beans make the salad even more filling. If you want you can of course have the bread on the side with a bit of butter on. All in all a fresh salad that will definitely go in my lunchbox for tomorrow!
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| Chévre and bread salad |
