Summer spinach cheese salad

Summer Salad with Spinach-Cheese Rondo

2 servings
25 MIN


1 pack Garden Gourmet Spinach Cheese Rondo
1 small Cauliflower
50 g grated Parmesan
2 tbsp olive oil
40 ml yogurt
1/4 lime, juice and zest
A few sprigs basil
Pomegranate seeds
2 sprigs spring onion
1 handful pine nuts
25 g bread crumbs
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Heat the oven to 200 degrees and cover a baking sheet with parchment paper. Clean the cauliflower, and cut it into small florets, then, spread on the baking sheet and rub it with olive oil.

In a bowl, mix the bread crumbs and Parmesan cheese. Sprinkle this mixture over the cauliflower florets and cook for 15 minutes, or until the cauliflower florets are cooked. Mix the yogurt with the lime juice, salt and pepper. Fry the spinach and the spinach cheese rondo according to package directions.

Divide the rice between the plates and arrange the sliced spinach rondo on the plate. Finish with pomegranate seeds, pine nuts, finely chopped spring onion, sesame seeds, basil, lime zest and the yogurt dressing.

Nutritional Information
Typical values
Per Serving
754.3 Kilocalories
28.1 grams
43.6 grams
51.4 grams