Nothing better than fresh spinach..

A friend blessed me with some fresh spinach and baby carrots from her garden. I just had to make one of my favourite salads with the young, tender spinach leaves. The recipe if from one of my Eating for Sustained Energy books:

1 pack sun dried tomatoes,chopped (I use the Ina Paarmans and only about a half a pack)

Baby spinach shredded

chopped fresh basil (I leave out if I don't have any)

1 can chickpeas

Toss above ingredients together.

Dressing:

15ml olive oil

30ml balsamic vinegar

30ml freshly squeezed lemon juice

10ml mustard powder

5ml sugar

freshly ground black pepper

1 round of feta crumbled over the salad.

We enjoyed it with cold roast chicken , sliced tomato and avocado pear!