April 06, 2016


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


  • 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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