Lemon, Mint and Spinach Salad

• 1 largeish lemon
• 1/3 cup fresh mint leaves, plus extra for the top
• 1/2 tablespoon sea salt
• 8oz/10 cups baby spinach leaves
• 3 tablespoons extra virgin olive oil

1. Cut off the top and bottom of a lemon, stand it on a wooden board and, cutting down with a small sharp knife, slice off the skin and pith, rotating the fruit until you come full circle.
2. Cut the lemon flesh into 1/4 in circles and then each circle into eighths, putting them and all juice into a bowl as you go.
3. In other words, you want the lemon in small chunks.
4. Cut the mint leaves, with scissors for ease, into thin strips over the lemon pieces, and sprinkle over the salt and some pepper.
5. Add the spinach leaves and oil and toss everything together with your hands.
6. Now decant on to a large round or oval plate or whatever you want to serve this on and drop a few whole mint leaves over the dressed salad.

lemon, mint, salt, baby spinach, extra virgin olive oil

Taken from www.cookstr.com/recipes/lemon-mint-and-spinach-salad (may not work)