If I would have to name two of my favourite vegetables then spinach and garlic would be on top of that list!
This salad contains both spinach and roast garlic, which are both packed with nutrients and are highly alkalising. Spinach is such a versatile vegetable as it can be fried, quickly boiled or steamed.
When spinach is used fresh, like in this salad, it is extremely rich in antioxidants and a great source of vitamin A, vitamin E, vitamin K, vitamin C, manganese, magnesium, iron, folate, zinc just to name a few. As the list could go on you can call spinach a real superfood!
Garlic is also one of the oldest known medicinial plants and is known for a myriad of health benefits.
I love the crunchy texture of the spinach and the sweet taste of the roast garlic in this alkalising salad.
Roast Garlic and Spinach Salad
500g baby spinach leaves, washed and drained
10 garlic cloves, unpeeled
ca 40g pine nuts, lightly toasted
Fresh juice of 1/2 lemon
4 tbsp extra virgin olive oil
Celtic sea salt or himalayan crystal salt
Freshly ground black pepper
Preheat your oven to about 180 Celsius. Put the garlic cloves into a roasting dish, toss in about 2 tbsp of the oil and bake for about 10-15 minutes until the garlic cloves have turned slightly golden and have started to soften.
Tip the garlic into a salad bowl. Add the lemon juice, pine nuts, spinach, remaining olive oil and season to taste.
Mix well and serve immediately.
P.S. Try to squeeze the garlic puree out … it’s delicious!