Time for a change – me
When people visit my blog and see all the cakes, biscuit and other fatty, sugary treats, they sometimes jokingly complain that I’m ruining their diet or ask why I’m not much bigger than I am. Well the fact is I am now getting bigger, so while I’ll still be posting lots of baking treats, it’s time to balance that out with a few more healthy recipes.
This delicious salad is incredibly low in Weight Watchers ProPoints and is perfect for a satisfying starter or small main meal that doesn’t feel like you’re eating rabbit food.
It’s quite a sweet dish with the honey and the naturally sweet red pepper and figs, that sit perfectly on the wilted, earthy slightly salty spinach leaves.
When you’re finished, it feels like you’ve eaten something much more substantial.
Here’s what to do to make two servings.
- 4 figs
- 1 red pepper
- 2 tsp olive oil
- 1 tsp runny honey
- 1/2 tsp coarsely ground black pepper
- Pinch of salt
- 200g baby spinach, thoroughly washed
- 1 tbsp dark soy sauce
- To prepare the salad, de-seed the pepper and cut into strips
- Cut off the fig stalks and halve
- Put it all in a roasting sin, skin side down
- Drizzle all over with the oil
- Drizzle with the honey from a height, focussing on the figs and then sprinkle with the seasoning
- Bake in the oven at 200C (180C fan assisted) for 20 minutes until very slightly caramelised – that syrup in the tray won’t go to waste
- Remove the figs and peppers to a plate and put a tsp of water and the soy sauce into the roasting tin, then put it over a medium heat
- When it comes to the boil and the caramel dissolves, throw in the spinach and stir until wilted
- If particularly wet, turn out into a colander to drain
- Divide the spinach between two plates, top with the figs and peppers
If you’re not so worried about calories, you could add a sprinkling of toasted sesame seeds and if you want more flavour, you could try adding a touch of ginger to the spinach.