Spinach and yogurt salad
This spinach and yogurt salad, (which is a version of the spinach yogurt mixtures in Turkish and Iranian cooking) comes from Jane Grigson’s Vegetable Book.
- 3 tbs chopped onion
- 60g (2 oz) butter
- 500g (1Ib) spinach, cooked & chopped
- 150 ml (1/4 pt) natural yogurt
- 1-2 cloves garlic, finely chopped
- 1 tsp cinnamon
- Salt & pepper
Cook the onion in butter until yellowish but not soft. Add the cooked, chopped spinach and heat the spinach with the onions for a few minutes. Mix the yogurt, garlic and cinnamon in a bowl. Add the spinach and onion mixture while still hot, stirring everything together. Season to taste. Serve chilled. (to cook spinach – wash the leaves, shake off water, place in a saucepan over a medium heat, put lid on pan – and cook for few minutes – checking to make sure the spinach doesn’t stick to the pan).