Red, Orange and Green for Go!
Ingredients: (serves 4 as a side-dish)
225g of baby spinach leaves
1 and 1/3 red peppers (172g)
2 oranges
handful of fesh mint leaves
handful of pine nuts (2 tbsp)
spring onion tops
1 tbsp red wine vinegar
1 tbsp olive oil
Method:
Chop the spring onion tops,
Toss the pinenuts in a hot pan to brown, then allow to cool.
Cut the pepper into flat quarters or thirds, remove seeds and stalk, and toast on a griddle or under a grill until charred. Cover wth a tea towel and leave to cool. Remove skin and then slice.
Using a sharp knife peel the oranges and then cut out segments. If you find this too messy, cut slices or just add the segment and celebrate the extra fibre.
Make a dressing with the oil, balsamic vinegar, salt and pepper.
Mix all in a large bowl.
Sprinke pine nuts on the top.
Enjoy!