If you don’t like goats cheese you can use feta instead.
- 100g baby spinach leaves
- 100g small mushrooms, sliced
- 20g goat’s cheese
- 1 tsp. balsamic vinegar
- 8 cherry tomatoes, halved
- 2 tsp. olive oil
- 1 clove garlic, crushed
- Heat a small non-stick fry pan with 1 tsp. olive oil. Sauté mushrooms for a couple of minutes, season with salt and pepper. Then add crushed garlic, stir 1 minute. Just before turning off heat add cherry tomatoes, stirring for 1 minute then take off heat.
- Place your spinach leaves into a large mixing bowl, drizzle 1 tsp. olive oil, and splash of balsamic vinegar, mix with tongs so all coated. Place into 2 serving bowls.
- Add mushroom mixture on top of spinach, then little blobs of the goat’s cheese.
- Serve immediately.
Servings: 2 Serving size:148g
|Average Serve||Average 100g|
|Energy||429 kJ||289 kJ|
|102 Cal||69 Cal|
|Protein||6.3 g||4.2 g|
|Fat, total||7.1 g||4.8 g|
|- saturated||2.2 g||1.5 g|
|Carbohydrate||1.6 g||1.1 g|
|- sugars||1.5 g||1 g|
|Sodium||58 mg||39 mg|
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