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!