Spinach and Walnut Bruschetta Recipe

Treat yourself to a light and healthy dinner of bruschetta with a twist. Substitute the tomatoes for fresh spinach and walnuts for a savoury dish suitable for lunch or even a snack.

RELATED: Strawberry, Spinach and Bacon Salad Recipe


100g baby spinach

4 slices wholemeal bread

1 clove garlic

2 tablespoons olive oil

50g goats cheese (cubed)

2 tablespoons walnuts


  1. Heat a saucepan with olive oil, and carefully cook the spinach until soft. Let it steam for a few minutes then turn down the heat.
  2. Toast the bread, drizzle with olive oil and some garlic to taste.
  3. Arrange the spinach, cheese and walnuts before serving.

Image via Pinquin Foods

August 13, 2015

Strawberry, Spinach and Bacon Salad Recipe

Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.

RELATED: TGIF Vodka O Strawberry Cocktail Recipe

Serves 4


4 cups spinach

2 cups strawberries, chopped

¼ cup onion, diced

1 package of bacon (10 pieces)

1 tbsp sugar

3 tbsp apple cider vinegar

½ tsp dijon mustard

Pinch of salt and pepper


For the dressing

  1. In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
  2. Pour bacon grease into a small pot.
  3. Add onion and sautee.
  4. When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
  5. Heat the mixture on low heat, whisk while heating.
  6. Add a pinch of salt and pepper.
  7. Add the crumbled bacon.

For the salad

  1. Chop up the strawberries and add them to the spinach in a medium sized bowl.
  2. Pour the dressing on top, toss, and serve warm.

Image and Recipe courtesy of Vivian and Me

April 23, 2015

Spinach Eggs With Roasted Balsamic Tomatoes On Toast

Start the day right with these cafe-style eggs wrapped in baby spinach, with a side of roasted balsamic tomatoes. We love to serve this with gluten-free wholegrain toast (and lashings of coffee, of course!).


4 roma tomatoes

1 tbsp. olive oil

1 tbsp. balsamic vinegar

2 cups baby spinach leaves

4 eggs

PureBred Multigrain Farmhouse Toast


1. Preheat oven to 180C. Grease 4 ramekin dishes.

2. Cut 4 large roma (plum) tomatoes in half and place on a baking tray. Drizzle with 1 tbsp. of olive oil and 1 tbsp. of balsamic vinegar and season to taste. Roast for 20 mins.

3. Divide 2 cups baby spinach leaves evenly among the ramekin dishes and season well. Break an egg over the top of each, then gently tilt the ramekin to ensure the egg white runs through the spinach.

4. Place the ramekins in a large frying pan with a lid. Pour boiling water into the pan to come halfway up the dishes then cover and cook for 10-12 minutes.

5. Toast 2 slices of PureBred Multigrain Farmhouse bread. Remove the spinach eggs from the ramekin dishes. Serve with roasted tomatoes on toast.

What’s your all-time favourite breakfast?

January 29, 2013