Warm Walnut & Spinach Salad
A lovely salad that is also excellent with Swiss Chard. If you can't afford or get hold of walnut oil, use olive oil, cold-pressed rapeseed oil or even plain vegetable oil for a super-budget version.
Picture courtesy www.taste.com.au with thanks.
Ingredients:
- 30ml/2tbsp walnut oil or extra virgin olive oil if you can’t get it
- 25g/1oz root ginger, peeled and finely chopped
- 1 small green chilli, finely chopped
- 2 garlic cloves, crushed
- 1 bunch spring onions, trimmed and cut in half lengthways
- 25g/1oz broken walnuts
- 450g/1lb baby spinach OR Swiss Chard, shredded (stalks chopped very fine and kept separate)
- 5ml/1tsp caster sugar
- 2.5ml/½ tsp sea salt
Method:
1. Heat the oil in a large pan or wok.
2. Add ginger root, chilli, garlic and spring onions - and chopped stalks from the Swiss chard, if using.
3. Stir-fry for a moment, then add walnuts and spinach/chard leaves.
4. Stir-fry for another moment until the spinach/chard has just started to wilt.
5. Remove from heat, add sugar and salt, stir again and transfer to serving bowl.
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