Recipe courtesy of Nik Michael Imran

METHOD:

  1. Wash baby spinach then dry. Slice cherry tomatoes in half.
  2. Slice cucumber in half, lengthwise, then slice diagonally.
  3. Grate onion using a microplane into a mixing bowl.
  4. Add oil, vinegar, soy sauce, salt and pepper to mixing bowl and whisk to combine. Taste and adjust for seasoning.
  5. Add tomato, cucumber and baby spinach along with dressing and toss to combine.
  6. Serve in a salad bowl.

INGREDIENTS: 

  • 500g Baby Spinach
  • 10 Cherry Tomatoes
  • 1 Japanese Cucumber
  • 1 Yellow Onion
  • 3tbs Japanese Soy Sauce, Yamasa brand
  • 3tbs Grain Vinegar, Mizkan brand
  • Neu Vida Oil
  • Sea Salt
  • Black Pepper