Unlike English spinach, these mild, slightly sweet young leaves need no preparation. Add by the handful to salads or toss through curries and pasta just before serving.
Ingredients
- 1 x 200ml ctn Greek-style natural yoghurt
- 1 tablespoon chopped fresh mint
- Pinch of saffron threads
- 2 teaspoons boiling water
- 1/2 teaspoon ground cumin
- 1 lemon
- 100g baby spinach leaves
- 25g (1/2 cup) Water thins Pita Crisps
Method
- Step 1Combine the yoghurt, mint, saffron, water and cumin in a bowl. Set aside for 30 minutes to develop the flavours.
- Step 2Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)
- Step 3Divide spinach and pita crisps among serving dishes. drizzle over the yoghurt mixture.Top with the lemon rind to serve.
- Vegetarian
Nutrition
435 kj
Energy
6g
Fat Total
3.5g
Saturated Fat
1g
Fibre
4.5g
Protein
8g
Carbs (total)
Notes
Serves 4 as an accompaniment or light meal.
Budget tip: omit pita crisps and make your own croutons. Cut cubes from day-old bread, crusts removed, and bake until dried but not coloured.
Speedy cooking: For the best flavour and colour, cook baby spinach until the leaves just wilt.
Baby spinach know-how: Baby spinach is sold pre-washed and packaged at Woolworths. once opened, store in the fridge and usewithin 1-2 days.
It tastes great with lamb, beetroot, walnuts and goats cheese.
Like english spinach, the baby variety is an excellent source of vitamins C and E, folate, beta-carotene and dietary fibre.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste