It’s been a while since I posted, mainly thanks to the onset of pre-Christmas baking madness. More of this in a forthcoming post.
Meanwhile here’s a quick post on a somewhat peculiar salad. I started out thinking, ‘Mmm… avocado and spinach,’ then added some other ingredients. It may not be to everyone’s taste, hence ‘salad for one’, but I enjoyed it. It’s savoury, warming and fresh all at the same time and feels like a good antidote to too many late nights baking, too many of those mince pies I eat out of politeness at work, and too much winter.
Salad for one
150g baby spinach
1 ripe avocado
2 cooked beetroots
1/4 jar anchovies
25g walnut pieces
salt and pepper
a shake of Tabasco
Wash and slice the cucumber into half or quarter-circles. Peel and chop the avocado into cubes. Cut the beetroot into sticks or chunks. Cut the anchovies into the smallest pieces you can. Mix all this up with the walnuts in your salad bowl. Season with olive oil, vinegar, salt and pepper and Tabasco.
Leave the salad on the side till all the ingredients are room temperature and have had time to get to know each other.