Spinach fillet with salad of tomato and basil
25 Minutes
2 Persons
1 pack of Vivera vegetable spinach fillets
50 g mixed red and yellow cherry tomatoes, cut in half
3 spring onions, finely chopped
Handful of torn basil leaves
2 tbsp olive oil
2 tsp balsamic vinegar
Pinch of sugar
70 g Italian lettuce leaves
Sweet potato fries
Salt and pepper
Extra basil leaves (optional, for garnish)
What to do
Cut 150 g mixed red and yellow cherry tomatoes in half and side them in a bowl with 3 chopped spring onions, a handful of torn basil leaves, 2 tbsp olive oil, 2 teaspoons balsamic vinegar, a pinch of sugar and salt and pepper. Leave to marinate while you cook the spinach fillets. Add 70 g Italian lettuce leaves to the tomatoes and scramble. Serve alongside the spinach fillets with sweet potato fries. Sprinkle with some basil leaves, if desired.
Serving tip:: Delicious with some coarsely chopped olives in the salad!
Bon appetit!
