Spinach, Leaf & Tomato Salad

Great with Spanish and Italian food in particular, this super-quick-to-make salad is as flexible and delicious as it is lacking in cholesterol and fat!


  • Spinach, Salad Leaves
  • Tomatoes
  • Piquante Peppers
  • Fresh Red Chilli (optional)
  • Salt & Pepper
  • Lemon Juice
  • Rape Seed Oil

I was very lazy and bought a bag of salad from a supermarket, which I try not to do often (because of food miles, because I hate idea of not using local suppliers and growers, because salad in a bag is slightly f****d up, because the plastic isn’t cool, because leaves that travel by plane or even motorway tend not to taste as good…. the list is endless; but still sometimes I do it)

You could, in fact, grow all these little leaves, easily… and actually, in a piece of supermarket salad packaging (it feels better, more like you’re making amends?! I often use the clear fruit or tomato boxes you get in supermarkets to grow mine)

[Deep breath...]

Wherever your leaves come from – wash them – and lay them on a plate

Wash and halve some Tomatoes

Drain and finely slice some Piquante Peppers (widely available in jars)

Chop some fresh Red Chilli if you fancy it

Artistically add the Tomatoes and Piquante Peppers (and Chilli) to the salad, and drizzle with some Lemon Juice and a little Rape Seed Oil.  A big crunch of Pepper and a little crunch of Salt on the Tomatoes – and you’re ready to go

Great with tapas dishes, with Alfredo pizzas, with pastas (should I go on?!)

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