This is a classic salad recipe I’ve inherited from my mum. I am a lover of nuts in salads so this is one of my favourites. Feel free to try using different cheeses or types of nuts to suit your taste.
70g baby spinach leaves
70g baby rocket leaves
100g semi-sundried tomatoes, drained and roughly chopped
50g roughly grated parmesan cheese
100g toasted pine nuts
1 tablespoon olive oil
3 tablespoons balsamic vinegar
Combine all the ingredients in a large bowl and enjoy alone or as a great side for a delicious barbeque.
*to roast the pine nuts, place on a baking tray in a 180C oven for 7 minutes or until lightly golden.
Gluten free – Wheat free