The cold nut loaf from last nights roast dinner made a perfect brunch sandwich this morning.
Using some lovely sourdough bread from the local farm shop, adding homous and polishing off a jar of roast red peppers we had in our fridge, the sandwich was complete.
A heap of super food salad on the side completed the plate.
As no two nut roasts are the same in our house, instead I offer you the super food salad recipe as a way of summoning up the warmer salad days ahead. This salad was inspired by one offered at a nearby restaurant/bar we went to on a family dinner last weekend. It was lovely but they charged £11 for a dinner plate of it which I consider outrageous. So to feel like I am getting my moneys worth, I feel the need to pass this recipe on for free to others!! Apart from the pomegranate seeds, pumpkin seeds and dressing ingredients we should be able to make this salad from the produce in our garden this summer which sticks a further two fingers up to overpriced restaurants!!
Super food Salad
A couple of handfuls of baby spinach leaves
A couple of handfuls of rocket leaves
A handful of coriander leaves (roughly torn)
1 large carrot (grated)
A few small sprigs of purple sprouting broccoli (optional)
Half a cup of pomegranate seeds
Half a cup of pumpkin seeds (lightly toasted)
2 tablespoons lovely olive oil
1 tablespoon balsamic vinegar
Basically mix it all together in a big old bowl. Watch out for the carrot, pomegranate and pumpkin seeds that tend to want to hide at the bottom of the bowl!