The sun has got his hat on! Hooray! I ruddy LOVE the warmer lighter evenings. Not least because it means dining al fresco and ice cream. And I don’t know about you but as soon as it’s maxi dress weather our entire weekly meal repertoire changes.

Without meaning to sound dullsville we do have a lot of things with some kind of side salad. I only really have one or two varieties I make often but this year I’m determined to mix things up a little. This spinach and mint salad is fast becoming one of my new loves – sundried tomatoes and pinenuts are especially delicious.

Also…am I the only person who thinks Rocket is a bit bluegh?

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  • 200g baby spinach
  • 1/2 Cucumber
  • Handful of sundried tomatoes
  • A few mint leaves
  • Olive oil
  • 1/2 Lemon
  • Salt and peper
  • A sprinkle of pinenuts


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  1. In the bottom of a bowl place a few tbspns of olive oil, the lemon juice and salt and pepper.
  2. Place the spinach in the bowl
  3. Roughly chop the mint leaves and add to the bowl
  4. Cut the cucumber in half lengthways and then finely slice and add to the bowl with the sundried tomatoes.
  5. Toss everything together to coat in the dressing that is at the bottom of the bowl.
  6. Sprinkle over the pine nuts and serve.