Mediterranean Wilted Salad (moonlighting as my pregnancy breakfast!)
- Madeline O'Connor
- Oct 29, 2020
- 2 min read
This little number is what I craved all throughout my first trimester, and was so delicious and balanced. It only takes about 10 - 15 minutes and is as forgiving as it is flexible. This can serve two, but being pregnant I easily ploughed through this on my own!
Ingredients:
Two heaped handfuls of baby spinach
1 punnet of cherry tomatoes
Handful of button mushrooms, roughly chopped
100g feta cheese (for other mums to be out there make sure its cheese made with pasteurised milk, this one from Tesco is pasteurized).
Balsamic vinegar to taste (or balsamic glaze, if you can get your hands on it this glaze, it is the best of the best, very indulgent)
Plenty of pepper (to taste)
2 cloves of garlic, minced (to taste)
Method
In a large saucepan use a generous splash of olive oil and add the punnet of cherry tomatoes with the garlic and mushrooms.
Add some pepper and stew the tomatoes until the skin is peeling off and they are starting to brown.
Once the tomatoes have started gained a wrinkly skin (some will be swollen, great for flavour), add the spinach and it will wilt very quickly, within 5 minutes.
Remove from heat when the spinach reaches the softness you are happy with, I like it very wilted.
Pour all contents into a large bowl (or two if you are sharing) and toss the feta cheese through the mixture.
Pour the balsamic vinegar over and add pepper and salt to your taste. Enjoy!
Nutritional information coming soon.
It is so funny what you crave when you are pregnant, if it wasn't this recipe, it was multiple bacon sandwiches on brioche with bbq sauce, plain jasmine rice with soy sauce, sometimes whatever I saw on TV!
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