A starter or a main course
I learnt this recipe untold years ago, it’s a good one for vegetarians as well.
Like so many of the nicest recipes, it’s very simple and quick to make; served with crusty bread it makes a yummy main course in its own right. It’s also lovely with fresh minted new potatoes with a dab of butter on them.
Make sure everyone’s ready to eat before you begin cooking the spinach – it really is a very quick recipe!
This recipe was broadcast on Simon Pauley's Morning Mix on Insight Radio, you can listen to the chat and the recipe itself on this podcast - just click the play button:
This recipe was broadcast on Simon Pauley's Morning Mix on Insight Radio, you can listen to the chat and the recipe itself on this podcast - just click the play button:
What you’ll need (feeds four as a main course or six-eight as a starter)
2-3 tbsp olive oil
450-500g fresh spinach leaves (buy them loose and wash thoroughly in cold water or it’s fine to use ready-washed “baby” spinach from the supermarkets)
200g/250g feta cheese cut into small cubes
2 red onions, cut in half and then thinly sliced
300-350g pitted black olives (chopped in half length ways)
15-20 fresh mint leaves, left whole or torn in half if they’re large
Balsamic vinegar
What to do
In a heavy bottomed pan, heat the oil and then plop the onion in.
Stir the onion and cook until just transparent and getting floppy.
Pour the onion and heated oil into a serving bowl.
Add a drop more oil to the pan if needed, reheat and add the spinach to the pan, keep stirring and turning the spinach; cook for only a minute or two until it has wilted.
Turn the spinach and any remaining oil into the serving bowl.
Add the remaining ingredients (except the balsamic vinegar) to the serving bowl and mix well.
Finally liberally sprinkle balsamic vinegar over the salad and serve immediately.
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