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‘Hot’ salad

The glorious hot weather seems to have disappeared and lunches of cold salads and glasses of rosé feel inappropriate as the wind and rain batter across the window. As a result, I am craving something warm and comforting but have a fridge full of raw veg and don’t want any of it to go to waste.

There are a few items I buy every time I go to the supermarket, a lemon, garlic, fresh ginger, onion and bananas. If I have these items in stock they feel a good set of basics for many different recipes including hot drinks like fresh ginger and lemon. Bananas are perfect for a quick snack on the go or let them get a little too ripe and you can make my sugar free banana loaf.

So as well as having my supermarket must have purchases I also have a number of store cupboard favourites such as tahini, peanut butter and honey. Honey gets used in place of refined sugar where possible and for the peanut butter and tahini, I make sure they contain no other added ingredients such as palm oil to keep them as natural as possible.

Earlier today I was snackish and craving something with a few different textures so made these little beauties: Oatcakes topped with peanut butter and slices of banana.

banana peanut butter oatcakes

So onto the ‘hot’ salad which was constructed from my fridge raid on this cold blustery day.


Half a tin of drained chick peas
1/8 tsp cumin seeds
1/8 tsp chilli flakes
2 large handfuls of spinach
1 tsp olive oil
half a red pepper (or any left over raw veg)


1/2 tsp honey
1 tsp apple cider vinegar
juice of half a lemon
1 tbsp water
1 tbsp tahini
pinch of salt

Turn on your oven to 180 degrees and pour your chick peas into an oven proof dish and then sprinkle the cumin and chilli flakes on top and roast for 10 minutes giving them a stir half way through. Then add the spinach on top and drizzle with the olive oil for 4-6 minutes till it has wilted but watch it doesn’t get crispy.

Whilst this is in the oven make your dressing. Add all the ingredients together and mix, if the consistency appears to be very thick then add a little more water. If you like it to have a sharper flavour add more cider vinegar, if not sweet enough add more honey.

Chop up your other raw vegetables and add to your plate and pour over the hot spinach and chick peas once ready. Drizzle over your dressing and enjoy.  This salad would taste delicious with a baked salmon fillet or a baked sweet potato.spinach peppers dressing

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