Mini chefs and I hung out in Aldeburgh yesterday.
We spent a lot of the time at the boating pond where somehow our boat seemed to spend the entire time careering into the other more elegant boats. Not sure if there was some subconscious boat envy going on there. We sheepishly sloped of to the quieter beach area, after one too many boat accidents, where we skimmed pebbles into the water to our hearts content.
But I think the most exciting time the kiddoes had was choosing their very own freshly caught sole at one of the many fish shacks. And choosing the special’est’ dressed crab as a surprise for daddy’s meal. And helping wrap up their purchases in newspaper. And counting how many of the fish were ‘this much’ bigger than them.
So back home lunch was of course some freshly fried fish with herbs, dressed crab for daddy and this sesame spinach salad on the side for the adults. The nutty toasted sesame seeds paired beautifully with the spinach and red onions and the rich balsamic vinegar dressing. I think it is a great summer salad as it is easy to make, tasty and looks good especially in a blue dish (I am a food blogger people, these things are important). I don’t see why you can’t substitute in other greens like baby chard instead.
This is my first salad recipe in my pantry staple spotlight on salads. Please be sure to check the others out.
- 150 g (5 1/4oz) baby spinach leaves
- 2 tbsp finely chopped red onion
- 1 tbsp finely chopped mild red chilli
- 3 tbsp toasted sesame seeds
- Balsamic vinaigrette dressing
- Mix all the ingredients of the salad together and add in salad dressing to your taste.
- Feel free to add in more red onion or chilli to your taste.