Spanakopita Salad
Clock Image
Prep: 15 mins
Cook: 5 mins
A tangy, creamy, delicious marriage of spinach, lemon and our beautiful ewe's milk cheese.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 2 large handfuls of baby leaf spinach
  • 1 lemon
  • A 100g tub of alfalfa sprouts
  • A 150g pot of Homewood fresh ewe's cheese
  • A 150g bunch of spring onions
  • A handful of dill
Step by step this way
  • 1.

    Gently mix your baby leaf spinach and sprouts together.

  • 2.

    Trim any earthy or scraggly bits from your spring onions. Slice into 2cm chunks. Set a large frying pan over high heat. Add the spring onions (no oil needed) when the pan's smoking hot. Cook till a little charred all over. Dust with a pinch of salt.

  • 3.

    Grate the zest of your lemon over your spinach and sprouts. Add 2 tbsp lemon juice to a jam jar with 2 tbsp olive oil and pinch of salt and pepper. Secure the lid. Shake till well mixed.

  • 4.

    Mix the spinach and sprouts with half the dressing. Scatter the griddled spring onions over.

  • 5.

    Finely chop the dill. Scoop rounded teaspoons of the ewe's cheese out. Gently roll into a ball. Roll through the dill. Dot over the salad, repeating till you've used up all the mix.

  • 6.

    Finish with a gloss of the remaining dressing and serve.