Seedy spinach salad from River Cottage Every Day (page 293) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil or sunflower oil for rapeseed oil, and poppy seeds for hemp seeds.

  • Zosia on April 27, 2016

    Amazing how the addition of some seeds could transform what is essentially a very simple salad of spinach dressed with oil and lemon juice. I particularly liked the pumpkin seeds with the greens.

  • eeeve on December 11, 2015

    Agreed - a speedy seedy salad! As suggested in the ingredients list, I substituted poppy for hemp seeds and used the olive/rapeseed oil combo for the dressing. I liked how the tiny seeds were clinging to the spinach leaves.

  • Rutabaga on December 10, 2015

    This is a perfect fast salad to make in the winter using mostly pantry ingredients. If you buy pre-washed baby spinach, it can be on the table in only 5-10 minutes. Dates would be a nice, pantry friendly addition, too.

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