- 1 to 2 tablespoons pumpkin seeds
- 1 to 2 tablespoons sesame seeds
- 1 to 2 tablespoons hempseeds or poppy seeds
- 1 teaspoon fennel or cumin seeds (optional)
- A good squeeze of lemon juice
- A pinch each of sea salt, freshly ground black pepper, and superfine sugar
- 3 tablespoons canola oil (or half olive and half sunflower oil)
- 8 ounces young spinach leaves, trimmed
- Combine all the seeds in a dry frying pan over medium heat. Toast them for a minute or two, tossing frequently so they don’t burn, until they are starting to brown and smell really lovely. Pam into a bowl and set aside to cool.
- To make the dressing, stir the lemon juice and seasonings together in a bowl and then whisk in the oil, or shake the ingredients together in a screw-top jar to combine.
- Put the spinach leaves in a serving bowl, drizzle over the dressing, and toss together. Scatter over about half the seeds, toss lightly again, then sprinkle the remaining seeds over and serve.