Yeotown LifeCooking


Super Spinach Salad Recipe

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Julia takes the simple baby spinach leaf and works her usual wonders, with crispy onions, sprouted seeds and apple this salad is a crunchy, healthy culinary masterpiece!

Ingredients:
Baby Spinach Leaves
1 x tbsp Olive Oil
2 x Red Onions, roughly chopped
2 x Apples, cored and sliced
Juice of one Lemon
2 x tbsp Hemp Oil or other good oil
1 x tbsp Balsamic Vinegar
1 x handful Sprouted Seeds
2 x tsp Wholegrain Mustard

Method:
Toss the onions in the olive oil and the juice of half a lemon.  Put in a hot oven for ten minutes then lower the heat and allow to crisp up for approximately one hour.
Meanwhile prepare the vinaigrette by mixing the mustard, lemon juice, balsamic vinegar, hemp oil and a few grinds of pepper in a large bowl.
When ready to serve toss the apples in the vinaigrette and thoroughly coat then add the spinach. Place in your serving dish then top with the sprouts and crispy onions.

 

 


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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