Spinach, Amaranth & Pomegranate Salad
Sundried tomatoes (1/4 cup) ‡
Pomegranate kernels (1/4 cup) ‡
Lemon juice (30 ml or 2 tbsp) ‡
Rock salt, to taste
Crushed black pepper (10 g or 2 tsp)
Coconut oil (25 ml)
Cumin powder (15 g or 1 tbsp)
Spinach, blanched (1 1/2 cup) ‡
Popped amaranth (1/2 cup)
Almonds, sliced (20 g or 1 1/2 tbsp)
‡: available in Tall Tree Organic Subscription
Gather all the ingredients and process the vegetables.
In a mixing bowl, add sundried tomatoes, pomegranate, lemon juice, salt and black pepper. Whisk well, and slowly pour in the coconut oil and cumin powder to prepare the dressing.
In the same bowl add the blanched spinach and some of the amaranth.
As you mix the spinach with the dressing, it will slowly start absorbing the dressing.
Check the seasoning levels, then add sliced almonds and some more amaranth on top for garnish. Serve fresh.