Spinach, roasted garlic and parmesan

Spinach, roasted garlic and parmesan


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Chunks of roasted garlic and shaved Parmesan cheese lend rich flavor to this spinach salad.

Lynn Lewis

Serves: 4 

  • 8 small cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 50g Parmesan, in a piece
  • 300g baby spinach leaves
  • 3 tablespoons pine nuts, roasted
  • 90g drained sun–dried tomatoes
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat oven to 180 degrees C. Place garlic in a small roasting pan; drizzle with 1 tablespoon of the oil. Roast about 20 minutes or until soft. Peel garlic.
  2. Using a vegetable peeler, slice Parmesan into large, thin shavings.
  3. Place garlic and Parmesan in a serving bowl with remaining ingredients. Add salt and pepper to taste. Toss gently to combine.

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