This warm alkaline salad contains some of my favourite vegetables – spinach, courgettes and red peppers. This Mediterranean style salad is not only tasty and flavoursome, but very healthy and nutritious too!
In these still very cold temperatures it is nice to have a warm salad for a change, as most recipes are cold ones.
Red peppers, spinach and courgettes are highly alkalising and are also packed with important nutrients. They contain high levels of Vitamin C, A, manganese, folate and potassium.
Feel free to combine with brown basmati rice or new potatoes.
Warm Red Pepper, Spinach and Courgette Salad
1 red pepper, de-seeded
450 g courgettes
300 g fresh baby spinach, washed and drained
350 g carrots, cut into slices
150 ml extra virgin olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground pepper
Wash and drain all the vegetables. Peel the carrots and cut into slices. Cut the courgettes into thick batons. Dry the spinach leaves and lay them in a shallow serving dish.
Place the olive oil into a wide oven-proof dish over low heat. Add the carrots and peppers and season with salt and pepper according to taste. Cover the casserole dish and cook gently for about 30 minutes or until the vegetables are tender.
Stir in the courgettes and, cover again and cook for about another 10 minutes. The courgettes should be tender but still have their colour.
To serve place the warm salad with all the juices onto the spinach leaves.