15 minutes, plus soaking
80g South African raisins
2tbsp olive oil
2tbsp lemon juice
100g young spinach leaves
1 small red pepper, deseeded and chopped
1 large ripe avocado, halved, pitted and peeled
1 small fennel bulb, finely sliced
50g feta cheese
Salt and freshly ground black pepper
- Put the South African raisins into a small bowl with the olive oil and lemon juice, stirring to coat. Cover and leave for at least 2 hours (if you have the time!)
- When ready to serve, share the spinach and fennel between two serving plates. Slice the avocado and arrange over the salads with the red pepper. Crumble the feta cheese on top.
- Spoon the plumped-up raisins over the salads. Serve, sprinkled with a little salt and pepper.
COOK’S TIP: Make a larger quantity of the soaked raisins, so that they are at the ready for adding a subtle sweet piquancy to salads. Just keep them in a sealed jar in the refrigerator for up to 1 month