Leafy Gnocchi Salad

Ingredients

Gnocchi………………………..250g

Wild rocket leaves…..…….70g
Baby spinach leaves…..….70g
Salad tomatoes…………..…2 (large, roughly chopped) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Oil to stir fry gnocchi
Salt to taste

Method

• Heat oil in a pan, add the gnocchi and stir fried then for 2 min (or as per the instructions on the pack).
• Place the rocket leaves and baby spinach in a salad bowl.
• Top it with tomatoes and then fried gnocchi.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Palak Paneer (Paneer in Spinach Curry)

Ingredients

Spinach……..…….……….200g (blanched in boiling water for 2 min)

Paneer…….………………..200g (cut in 1 inch cubes)
Tomato……………………..1 (large, chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Onion………………………..1 (small, finely chopped)
Fresh cream…..…………..2 table spoon
Garam masala….………..2/3 tea spoon
Cumin powder….………..½ tea spoon
Coriander powder………½ tea spoon
Red chilli powder….……1/3 tea spoon
Oil to cook
Salt to taste

Method

• Grind blanched spinach, tomato, garlic and green chilli in a mixer into a paste.
• In a pan heat some oil and add the onions to sauté until transparent.
• Now add the garam masala, cumin, coriander and red chilli masala and sauté for 2 min.
• Add spinach paste to the pan and boil it for 3 min.
• Min in the paneer pieces, cook for another 3 min.
• Add the fresh cream, mix and cook for 2 min.
• Garnish with fresh cream if required.
• Serve hot with naan.   

Spinach-Beef Balls

Ingredients

Corned beef…….…………220g (crumbled)

Spinach……..…….……….150g (finely chopped)
Egg…….……………………..1 (large)
Onion………………………..1 (small, finely chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Ground black pepper….½ tea spoon
Flour…………….……….….3 tablespoon
Oil to cook
Salt to taste

Method

• Wisk the egg in a large bowl.
• Add spinach, corned beef, onion, garlic, chilli, ground pepper salt and 1 table spoon of flour to it and mix. Add a little oil if you want to make it a little more moist to roll into small balls.
• Now use your hand to make 1 inch balls, roll the balls in the flour to coat them and place it on a baking tray greased with oil.
• Preheat oven on grill mode at 230°C, drizzle some oil on the balls on the baking tray before placing the tray in the oven.
• Grill for 15 min and remove the tray and let them cool for a few min.
• Stack them on a serving plate and garnish with fresh baby spinach.
• Serve hot with your choice of condiments.  

Spinach Salad with Goats' Cheese

Ingredients

For the dressing:

Olive oil……………………..….3 table spoon
Malt vinegar………….….…..1 table spoon
Mayonnaise…………………..1 tea spoon
English mustered…………..½ tea spoon 
Basil…..............................¼ tea spoon

For the salad:

Baby spinach…………………60g
Avocado………….……………1 (chopped in 1 inch rectangles)
Cherry tomatoes……………150g (cut in halves) 
Walnuts…………….………….½ cup (roughly broken into halves)  
Goats' cheese…………………100g (crumbled)

Method

For the dressing:

• Mix all the ingredients together in a small bowl.

For the salad:

• Place the baby spinach leaves in a salad bowl. Top it with avocado, cherry tomatoes, walnuts and goats cheese.
• Drizzle the olive oil dressing on the salad with a spoon.
• Mix and serve.

Serves: 2