Super fresh, it uses the likes of fresh tomatoes, feta cheese and spinach leaves, to create a totally delish and healthy meal.
TV's Nadia Sawalha created this dish, which can be enjoyed as a lunch or light supper. We also love its yummy dressing – ideal for jazzing up any salad!
- For the dressing:
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons Splenda
- Sea salt and black pepper
- 2 courgettes, cut in to cubes
- 1 red onion, peeled and cut in to wedges
- 1 clove garlic, peeled and coarsely chopped
- 2 stalks oregano, leaves only
- 300g tomatoes, cut into wedges
- 2 good handfuls spinach leaves
- 40g feta, crumbled
1 Preheat the oven to 200°C/ gas mark 6.
2 Place the vinegar, oil and Splenda into a jar along with 2 tablespoons of water. Season with a little salt and pepper, screw one the lid and give everything a good shake. Set aside.
3 Lay the courgettes, onion, garlic and oregano on to a baking tray. Place in the oven for 6-7 minutes. Add the tomatoes and cook for another 5 minutes. Stir in the olives.
4 Pile the vegetables on to the plated spinach then scatter with the feta.
5 Drizzle with dressing and enjoy.
Prep Time15 minutes
Cook Time10 minutes
Nutrition InformationServes 2
Recipe courtesy of Splenda
More tasty salad recipes:
French Style Beef Salad
Summer Superfood Salad
James Martin's Chicken & White Bean Salad
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