Spinach Salad

An interesting twist to liven up your salad

125g Connage Gouda
125g Baby spinach leaves
375g Can cannellini beans, drained
1/2 Cucumber, chopped
4 Tomatoes, chopped
2 tsb Chopped flat leafed parsley
2 tsb Olive oil
2 tsb Lemon juice
2 tsp Capers
Cracked black pepper

Divide the spinach, beans, cucumber, tomatoes, capers and parsley among the serving plates. Using a vegetable peeler shave the cheese into strips and scatter over the salad. Combine the oil, lemon juice and pepper and pour over the salad Serve with warm crusty bread.

Serves 4