Ingredients
For the salad:
2 tbsp pine kernels
250g spinach, cleaned & torn into small pieces
250g kale, cleaned & torn into small pieces
2 tbsp raisins
2 tbsp pomegranate seeds
1 spring onion, finely chopped
250g cherry tomatoes, halved
150g parmesan flakes
For the dressing:
350g FAGE Total 2%
1 lemon, zest & juice
Salt & pepper
1 garlic clove, finely chopped
½ onion, finely chopped
2 tbsp olive oil
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Steps
- Roast the pine kernels in a dry, non-stick pan for a few minutes on a low heat, stirring continuously, until brownish. Remove from the pan and leave to one side.
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For the dressing, blend all the ingredients in a blender, apart from the olive oil. Once blended, add the olive oil little by little until mixed in.
- Put all the salad ingredients in a large bowl, dress with the sauce and serve.
