Warm Stir-Fried Salad

This salad, with tomatoes, spinach, basil and feta can be served as a main course with crusty bread or pasta, or as a starter heaped onto crostini. Recipe comes from The Complete Stir-Fry Cookbook by Bay Books.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 1  red onion, sliced
• 1  red capsicum, cut into small squares
• 2  garlic cloves, thinly sliced
• 250  g cherry tomatoes, halved
• 150  g  baby english  spinach leaves
• 1⁄2 cup basil leaves
• 125  g feta cheese, crumbled

Directions

1. Heat the wok until very hot, add the oil & swirl it around to coat the base & sides of the wok.
2. Add the onion, capsicum & garlic then stir-fry for 2 minutes, or until beginning to soften.
3. Add the tomatoes, spinach & basil and stir-fry until the leaves are just wilted.
4. Transfer the salad to a serving plate and top with crumbled feta cheese & serve immediately.