Spinach Salad

Short summary of recipe

Ingredients:

Pumpkin seeds - 1 to 2 tablespoons
Sesame seeds - 1 to 2 tablespoons
Hemp seeds or poppy seeds - 1 to 2 tablespoons
Fennel or cumin seeds (optional) - 1 teaspoon
Young spinach leaves - 8 ouches
Fresh lemon juice -
Sea Salt -
Ground black pepper -
Superfine sugar -
Canola oil (or 1 1/2 tablespoons each olive and sunflower oil) - 3 tablespoons

Instructions:

Combine all seeds in a dry frying pan over medium heat. Toast them for a minute or two, tossing frequently so they don't burn, until they start to brown and smell really lovely. Pour into a bowl, and set aside to cool.

To make dressing, stir the lemon juice and seasonings together in a bowl and then whisk in the oil, or shake the ingredients together in a screw-top jar to combine.

Put spinach leaves in a serving bowl, drizzle dressing over them, and toss together. Scatter about half the seeds over the salad, toss lightly again, then sprinkle remaining seeds and serve.

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