After five years of living in Dubai I still can't adjust to the British weather - or seasonal menus. Why do I have to eat soup just because it's October when it's still sunny outside and my tastebuds are crying out for a delicious salad?
This one is fresh, light and packed with flavour. The pomegranate pearls give it a sophisticated edge but it's the simplest dish to prepare and takes all of 10 minutes to make. The recipe was created by my celebrity chef husband Alexio but my children and I make it all the time. You could add walnuts, almonds, peanuts or any tasty bits and pieces left over in the cupboard to give it even more crunch. Buon Appetito!
Prep time 10 mins
Cooking time 5 mins
Serves 4
Ingredients:
Splash of olive oil
150g goat’s cheese, cut into roundels
250g bag of baby spinach, washed
250g cherry tomatoes, quartered
Small bag croutons
1 pomegranate, pearls of
Chopped walnuts, as desired
Heat oil in a frying pan and shallow-fry cheese until slightly golden on both sides. Place on kitchen paper to absorb any excess oil then put in a salad bowl.
Add the remaining ingredients and toss to mix well. Serve with another drizzle of olive oil.
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