I arrived back in the UK last week following a two-week jaunt to Thailand. The bank holiday seemed like the perfect excuse to do a BBQ and catch up with friends and family. I asked my mum to bring a salad and this is what she made. Simple but very effective.
Ingredients
- 4-5 handfuls of raw baby spinach leaves
- 4 whole garlic cloves
- 2 red peppers halved and deseeded
- 1 pack feta cheese (or any other kind of goats cheese you fancy)
- 10-12 cherry tomatoes on the vine
- Balsamic vinegar
- Extra virgin olive oil
Method
- Preheat the oven to 200oC. Place the pepper halves on a baking tray. Place the garlic cloves inside the peppers (keep the skins on the cloves), drizzle with a little olive oil, season with salt and pepper then bake for about 25mins. After this time, place the tomato vines on top of the peppers and bake for a further 10mins.
- Remove the tray from the oven and allow the peppers and tomatoes to cool for a few minutes.
- Meanwhile, wash the spinach leaves, dry well and put them into a nice salad bowl. Remove the feta from its packet and crumble it over the leaves.
- Cut the peppers into strips and place them on top of the spinach. Squeeze the garlic cloves from their skins (they should be soft and juicy) and add them to the salad.
- Drizzle over the salad about 2tbsp of olive oil and 1-2tbsp of balsamic vinegar depending on your taste (I like more but some prefer less). Mix carefully with your hands so that all of the ingredients are dressed.
- Place the tomatoes still on their vines on top of the salad. Grind over a little black pepper and serve.
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