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.
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.
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.
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.