1 (16 ounce) package frozen chopped spinach, thawed and drained
1 bunch celery, finely chopped
10 green onions, finely chopped
1/2 pound carrots, cut into 1 inch wedges
1/2 pound courgette squash, sliced - optional
1 cut onion, slice into 1/4 inch rounds
1 large sweet potato, peeled and cubed
1 medium potato, peeled and cubed
1 cup shredded cheese
6 slices bacon - wrapped
2 teaspoons dried parsley
1 (6 ounce) can tomato paste
1 small onion, diced
In a large bowl, mix the spinach, celery, carrots, courgette squash, onion and cabbage. Stir in the skins of the tomatoes, and toss gently.
Dredge the spinach in the mortar and pestle; drain after about 1/2 hour. Divide the mixture among 8 glass lunettes, and arrange on greased baking sheets.
Brush each with tomato paste and salt. Place carrot slices on the salad on the prepared foil.
Place bacon rolls on the bottom half of each wedge, crimp edges to seal. Sprinkle with mustard, tomato and cheese. If you like your sandwiches hot be sure to use 'sweet potato' juice with the bacon, then whisk it into the salad. Serve battered and serve hot.
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