Wash and gently dry the Spinach Leaves
Finely slice the Red Onion
Slice the Orange into segments or slices (being careful to discard any pith or skin)
Finely slice the Red Pepper and fry the pieces in a hot pan with a little Olive Oil and a pinch of Salt… Cook them on a high heat for 5 or 10 minutes or until they are starting to char a little on the edges. Rest them on kitchen roll to drain off any excess oil, and then put them in a bowl with any juice left from slicing the Oranges, and 2 tsp Cider Vinegar. Stir and leave for 10 minutes or so
When ready to eat, lay the Spinach out on a large plate and lay the Onion and Orange slices on top. Add the Red Pepper slices last, using all the Vinegar and juice from the bowl
A light drizzle of Rape Seed Oil and a crunch of Black Pepper and you’re ready to go….
Good recipes to match this salad include: