Monday, 7 July 2014
Meat-free Monday - eggs, peas and feta
Spread a bag of washed baby spinach leaves on a wide, microwave safe plate and zap for a minute, just to wilt it a little.
Top with a finely sliced spring onion, 80g each of shelled edamame, sugar snaps and peas, cooked until just tender and drained thoroughly. Sprinkle with 50g cubed feta (or, in this case, reduced-fat Greek-style "salad cheese"), boiled eggs and 1tbs balsamic vinegar. Season with freshly ground black pepper.
it's one for Deb's Souper (soup salad and sammie) Sunday.