Seedy Spinach Salad

1-2 TBSP pumpkin seeds
1-2 TBSP sesame seeds
1-2 TBSP poppy seeds
8 oz young spinach leaves

Dressing:
3 TBSP olive oil
1 TBSP white wine vinegar OR lemon juice
Salt and pepper to taste

Combine all the seeds in a dry frying pan, toast for a few minutes over medium heat. Remove from heat and cool.

Combine all the ingredients for the dressing, adjust seasonings/proportions to taste.

Put the spinach leaves in a big bowl, drizzle the dressing over the salad (reserving some on the side). Scatter 1/2 the seeds and toss. Sprinkle the remaining seeds on top.

Adapted form The River Cottage Every Day cookbook.