1 small ciabatta, roughly torn into pieces (tomato and olive ciabatta works well)
1 tbsp sunflower seeds, optional
225g bag leaf spinach
2 tbsp white wine vinegar
1 tsp Dijon mustard
Make it cheesy, make it quicker
Toss 50g crumbled goat’s cheese or feta through
the vegetables before serving.
Save time by using ready-to-roast root vegetables.
Heat oven to 220C/fan 200C/gas 7. Put the
vegetables into a large roasting tin, drizzle with
half the oil and season to taste. Roast for 20 mins,
turning once in a while until softened. Drizzle
with the honey. Scatter the torn ciabatta and
sunfl ower seeds over the top and return to the
oven for a further 5 mins or until toasted.
Put the spinach into a large bowl and tip in the
vegetables and ciabatta. Whisk the vinegar,
mustard and remaining oil together, season to
taste and toss into the salad until the spinach
wilts slightly. Serve immediately.