Pamper sessions went down a treat as did the bingo and on the menu today was fresh spinach, tomato and onion salad with a basil and dill dressing. All of this produce was freshly picked from the SNC garden only a few hours before.
See below for the recipe:
Spinach Tomato Salad
with a Dill and Basil Dressing
- 250g of cherry tomatoes
- 100g baby spinach leaves
- 3 spring onions
- 1/2 bunch of fresh basil leaves
- Handful of Dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
To make dressing: Place basil leaves, dill, lemon juice and olive oil into small food processor. Process until leaves are finely chopped and mixture is almost smooth. Season to taste with salt and pepper.
Just before serving, drizzle salad with only half of the dressing and toss and coat thoroughly.
Serve remaining dressing on the side.