SPINACH SALAD

2 x 300 g shredded spinach

250 g chopped bacon, fried crispy

1 x 200 g tin water chestnuts, drained and sliced

6 cloves of garlic, sliced and fried crispy

250 ml croutons (175 g)

2 eggs, hard boiled, quartered

100 g Feta cheese, broken into pieces

Home-made vinaigrette (page 50)

Roasted cocktail tomatoes (optional)

• Put the spinach on a salad platter.

• Arrange the crispy bacon, sliced water chestnuts, crispy garlic, croutons, boiled eggs and the feta cheese on the shredded spinach.

• Scatter some oven roasted cocktail tomatoes on top.

• Serve with homemade vinaigrette

To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na