Pine nuts Catalan spinach

Pine nuts Catalan spinach

From
Posh Toast
Serves
2
Prep
10 mins

The sweet and sour combination of honey and vinegar is a Moorish influence on this Catalan speciality, but it’s the almost silken texture of the baby spinach that really shines through. This is toast to toy with as the sun goes down and the condensation forms on a chilled glass of Manzanilla.

Ingredients

Quantity Ingredient
1 tablespoon extra virgin olive oil, plus extra to drizzle
1 garlic clove, finely sliced
1 shallot, finely chopped
2 tablespoons plump raisins
1 tablespoon pine nuts
2 thick slices sourdough bread
160g baby spinach
splash sherry vinegar
drizzle runny honey
salt
freshly ground black pepper

Method

  1. Heat the oil in a large frying pan, add the garlic and gently cook until browned, then remove using a slotted spoon and discard. Add the shallot to the pan and cook for about 5 minutes until softened, then throw in the raisins and pine nuts and cook for another few minutes.
  2. Meanwhile, drizzle both sides of the bread with a little oil and pop under the grill, or on a griddle pan, and toast both sides.
  3. Pile the spinach into the pan with the raisins and pine nuts and toss until just beginning to wilt. Season well, then add a splash of vinegar and drizzle of honey. Stir together then spoon onto the slices of hot toasted sourdough and drizzle over a little extra oil.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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