Categorised in Quick Food
This take on a classic Waldorf salad comes with thanks to my raised vegetable bed, which is providing the family with a veritable glut of spinach this year. We’re enjoying this salad so much that I’m tempted to plant a walnut tree too, to ensure a plentiful supply of ingredients for years to come.
Not only does this fresh summer salad provide a colourful addition to your table, it’s rich in protein, fibre, vitamins, beneficial phytonutrients and fat, as well as various essential minerals.
Total time and servings
Preparation time: 15 minutes
Cooking time: 0
Total time: 15 minutes
2 large eggs
30 g walnuts
2 large handfuls of spinach
1 large carrot
¼ of a red cabbage
2 tablespoons of tahini
1 tablespoon of balsamic vinegar
1 tablespoon honey
¼ tablesoon water
Freshly ground black pepper
- Empty boiling water from a kettle into a saucepan and turn on heat to full. Once the water is bubbling, add the eggs and boil for 10 minutes, reducing the heat if the water begins to boil over.
- Roughly chop walnuts and dry roast by placing in a pre-heated frying pan, stirring with the heat still on for approximately 2 minutes.
- Rinse and chop the spinach.
- Peel and grate the carrot.
- Finely chop the red cabbage.
- Finely slice the apple.
- Remove eggs from the pan, run under cold water, peel and finely chop.
- Toss all of the above into a salad bow and give a good stir.
- Season with salt and freshly ground pepper.
- Add the tahini, balsamic vinegar, honey and water to a bowl. Season to taste with salt and pepper. Whisk to make a dressing.
- Pour dressing over salad mix and toss to distribute the flavours.