As it has been very hot here recently, I fancied something quite light and refreshing for my lunch today. And it had to be something that was simple to assemble, as I was far too warm to have any energy for complicated cooking. A look in the fridge revealed that I had the ingredients for a salad, and a few minutes later I was ready to go back out into the sun with my plate of tempting greens.
1/2 red pepper
a handful of tomberries or cherry tomatoes
1 tablespoon of pine nuts
the zest of ¼ lime
the juice of ¼ lime
1 tablespoon olive oil
1 tablespoon maple syrup
Place the washed spinach leaves on a plate or in a bowl. Use a mandolin slicer or similar device to finely slice the courgette lengthways and place the strips on top of the spinach leaves. Finely chop the red pepper, and scatter the pieces on top of the courgette. Add the tomberries, or slice a few cherry tomatoes in half and add these. Finally scatter a few pine nuts on top.
Zest a quarter of a lime, and also juice this quarter. Add to a small jar along with the olive oil and maple syrup. Shake well, and pour over your salad.