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The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

SPINACH, PICK­LED LEMONS & OLIVES

Serves 4 400g (14oz) spinach, boiled, drained and chopped 80g (3oz) mixed olives Half a pre­served lemon, flesh dis­carded, peel cut into strips Ex­tra-vir­gin olive oil Sea salt and freshly ground black pep­per Juice of ½ a lemon Crusty bread, to serve Place the spinach in a bowl. Add the olives and pre­served lemon peel. Com­bine well, dress with the oil, lemon juice, and a small pinch salt and pep­per, and serve with crusty bread.

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