Tomato & spinach salad with cumin-spiced dressing

Cooking Salads Tomato & spinach salad with cumin-spiced dressing

This cumin-spiced dressing adds vibrancy to a basic salad.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Toast the cumin seeds in a dry frypan over medium heat for about 1 minute or until fragrant. Place in a small bowl with the garlic, ginger, juice and oil. Whisk to combine, then season.
  2. Toss the remaining ingredients together in a large serving bowl. Drizzle with the dressing, then toss until well combined. Serve immediately.

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1 tsp cumin seeds
1 garlic clove, grated
1 tsp freshly grated ginger
1 tbsp lemon juice
1/4 cup light olive oil
4 cups baby spinach leaves
1 small red onion, thinly sliced
2 tomatoes, seeds removed, cut into wedges
1/4 cup toasted peanuts, chopped
1/2 cup fresh coriander
1/2 cup fresh mint leaves

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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