Recipe - Spinach And Sunflower Seed Salad

150 ml Cider vinegar; (One fourth pint)
2 tablespoon Lemon juice
100 g Dried apricots; (4oz)
150 g Sunflower seeds; (5oz)
2 tablespoon Tamari
750 g Young leaf spinach; torn
into bite
; sized pieces (1
; 1/2lbs)
2 tablespoon Olive oil
Reserved juice from the
apricots
1 teaspoon Coarsely ground black pepper

Bring the vinegar just to the boil in a small pan, remove from the heat and
add the lemon juice and apricots. Leave to soak for about 30 minutes,
stirring occasionally. Then, drain over a bowl, reserving the juice. Chop
the apricots.

Put the seeds in a heavy, dry frying pan and stir gently over medium heat
until just turning golden. Remove from the heat and quickly mix in the
tamari it will sizzle a lot and go sticky. Then, straight away, pour the
mixture from the pan onto a cool plate or greaseproof paper (wax paper).

Put the spinach into a serving bowl and add the chopped apricots.

Whisk together the olive oil, reserved apricot juice and black pepper and
add to the spinach, apricots and sunflower seeds. Combine gently and serve.

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Converted by MM_Buster v2.0l.