One of my absolute favourite things to whip together on a weeknight when I truly have zero energy to cook is a dinner salad. I always have a package of baby spinach in my fridge. The rest just sort of comes together. One of my favourite combinations is dark leafy greens, peas and some kind of crumbly cheese with a simple oil-and-vinegar dressing. I've used peppered goat cheese, but blue cheese or even shaved Parmesan would be lovely in this salad. Food safety tip: Make sure if you're adding peas to a salad that you cook and cool, rather than just thaw them, in order to properly kill any surface bacteria. For more Tested-Till-Perfect recipes using spinach, click here! Photography: Annabelle Waugh