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Cashew, egg and spinach salad
Cashew, egg and spinach salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Hearty and healthy spinach salad with eggs and nuts, perfect for a satisfying lunch with a side of wholemeal roll.
Ingredients:
  • 80mls (1/3 cup) olive oil
  • 100g (3/4 cup) cashews
  • 20.00 ml white wine vinegar
  • salt & ground black pepper, to taste
  • 200g baby spinach leaves, washed, dried
  • 1/2 bunch watercress, trimmed, washed, dried
  • 2 green shallots, trimmed, finely sliced
  • 4 wholemeal dinner rolls, to serve
Instructions:
  • In a medium saucepan, gently place the eggs and cover them with cold water. Bring to a boil over high heat and cook for 5 minutes. Drain the eggs and cool them under cold running water. Peel and cut the eggs in half.
  • In a medium frying pan over low heat, heat 2 teaspoons of Olive oil. Add the cashews and stir constantly for 4-5 minutes until golden. Cool and roughly chop before using.
  • In a screw-top jar, shake together the leftover olive oil, vinegar, salt, and pepper. In a large bowl, mix the spinach, watercress, green shallots, and cashews. Pour the dressing over the salad and toss gently to combine.
  • Assemble the salad on individual plates, garnish with halved eggs, sprinkle with pepper, and accompany with the bread rolls.

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