Ingredients:
Tender Spinach leaves - 500 gms (stalks removed)
Pine nuts -25 gms
Raisins - 50 gms
Crusty white bread slice - 1
Olive oil - 3 tbsp
Garlic cloves - 2 (crushed)
Salt and ground black pepper
Method:
Tender Spinach leaves - 500 gms (stalks removed)
Pine nuts -25 gms
Raisins - 50 gms
Crusty white bread slice - 1
Olive oil - 3 tbsp
Garlic cloves - 2 (crushed)
Salt and ground black pepper
Method:
- Put the raisins in a small bowl. Pour over boiling water to cover and leave to soak while you make croutons and prepare the rest of the salad ingredients.
- Cut the bread into cubes and discard crusts. Heat 2 tbsp of the oi and fry the bread until golden. Drain.
- Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
- Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
- Drain the raisins and add them to the pan.
- Toss gently and season lightly with salt and pepper.
- Transfer to a warmed serving dish.
- Scatter with the croutons and serve the salad at once.
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