April’s veg box star SPINACH
Next time you’re brunching, try these spiced green pancakes for great taste with the added benefits of iron and vitamin K
Spinach pancakes with harissa yogurt & poached eggs
SERVES 2 PREP 15 mins COOK 12 18 mins EASY V
100g spinach
50g butter
3 eggs
150g plain lour
¼ tsp ground nutmeg
1 tsp baking powder
250 300ml semi-skimmed milk 150g natural yogurt
1 2 tbsp rose harissa drop of white vinegar
1 tsp nigella seeds (optional)
Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).
Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.
Mix the yogurt with the harissa in a small bowl to taste. Set aside. Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another
1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.
Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg. Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.
GOOD TO KNOW calcium • folate
PER SERVING 735 kcals • fat 37g • saturates 19g • carbs 71g • sugars 12g • ibre 4g • protein 28g • salt 1.9g