This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side.
Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.
Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside – slicing into quarters the rounds of aubergine.
Make the salad dressing by combining all the ingredients into a blender – blend until smooth. Set aside.
Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes,
and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.