I love this salad because of the dressing, punched with garlic and chili. The acid in the dressing mainly comes from the tomato pulp. With tomatoes in season it is perfect lunch.
200g Spinach Baby Washed
140g Tomatoes Cocktail cut in half
50g Toasted whole almonds chopped
100g Green beans blanched whole and refreshed
20g spring onion sliced
½ clove garlic
8ea Tomatoes Cocktail
5ea Basil leaves
1 ea chili
½ tsp lemon zest
1 tbsp lemon juice
20 ml olive oil
For the dressing grate garlic, chili, lemon zest and tomato on the finest grater, mixture should resemble a pulp mixture add basil, olive oil and lemon juice.
Season and adjust
Combine all salad ingredients and dress just before serving.