Lemon, Mint and Spinach Salad

1. 1

   Cut off the top and bottom of a lemon, stand it on a wooden board and, cutting down with a small sharp knife, slice off the skin and pith, rotating the fruit until you come full circle.

2. 2

   Cut the lemon flesh into 1/4 in circles and then each circle into eighths, putting them and all juice into a bowl as you go.

3. 3

   In other words, you want the lemon in small chunks.

4. 4

   Cut the mint leaves, with scissors for ease, into thin strips over the lemon pieces, and sprinkle over the salt and some pepper.

5. 5

   Add the spinach leaves and oil and toss everything together with your hands.

6. 6

   Now decant on to a large round or oval plate or whatever you want to serve this on and drop a few whole mint leaves over the dressed salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.