This spinach salad is prepared in no time. It goes great with pasta or risotto. Be sure to prepare the salad just before dinner, and don't forget to top it with some Parmesan. This recipe is taken from the great cooking book "Jamie's 30-minute meals".
Toast the pine nuts in a frying pan medium heat. Roast, stirring until lightly golden.
Add the toasted pine nuts in a bowl and let them stand. Add the balsamic vinegar, juice of half a lemon, 3 tablespoons olive oil and a good pinch of salt and pepper with the pine nuts in a bowl.
Cut the spinach into 1 inch strips and add some mint leaves with the dressing.
Cut the sundried tomatoes into small pieces and add these too. Cut the cucumber lengthwise.
Then cut into slices 1 inch wide. Add the slices into the bowl.