A healthy recipe from ZOMTBAKES
leftover Risotto (mine was pumpkin, asparagus & fetta)
3 big handfuls baby spinach
1/2 punnet cherry tomatoes
1/2 red onion
1 garlic clove
1 sprig fresh rosemary (or a herb of your choice)
chopped walnut (about 10/small handful)
salt & pepper to taste
Cut the tomatoes in half and place face up on an oven tray. Sprinkle with roughly chopped garlic, rosemary and salt & pepper. Grill for 10mins or until soft.
Chop the spinach, onion and avocado up and mix together. Mix in the warm tomatoes and cold risotto.
Serve with some grilled chicken breast or just as a salad.