This wonderfully aromatic and fruity-fresh spinach salad tastes fantastic! It is also very easy and quick to prepare, so you should definitely try it.

Step 1

Finely dice the onion; finely chop the garlic; cut the fresh tomatoes into 1 cm cubes;

Finely dice 80 g of pickled tomatoes;

Finely chop 2 tsp capers; halve the olives if necessary.

Boil a large pot of water and salt plentifully.

Then blanch the spinach for about 20 seconds, then drain immediately over a sieve and quench under ice-cold water.

Drain the spinach in a sieve; squeeze the residual water vigorously with your hands.

Step 2

Heat the pot with 1 tbsp olive oil and sauté the onion cubes for about 2 minutes.

Then add the chopped garlic and 80 ml vegetable broth and remove the pot from heat.

For the dressing, mix 2 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tbsp yacon syrup, 1 tsp mustard, 1 pinch nutmeg and a little salt and pepper well in a salad bowl.

Then stir in the onion and garlic broth and drizzle in 3 tablespoons of olive oil, stirring constantly.

Step 3

Add the pressed spinach, the fresh tomato cubes and the pickled tomato cubes, 60 g olives and 2 tablespoons of chopped capers to the dressing in the bowl and mix well.

Then roast 3 tablespoons of pine nuts in a small pan without fat;

Finely chop 1 tbsp parsley;

Finely chop 1 tbsp basil.

Fold the two herbs under the dressing; season with salt and pepper.

Sprinkle the spinach salad with roasted pine nuts and serve immediately.