National Post (National Edition)

MAAST-O-ESFENAJ

Spinach & yogurt with walnuts

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❚ 250 g spinach leaves

❚ 500 g (2 cups) thick Greek yogurt

❚ 1 large garlic clove, minced

❚ 2 generous handfuls of walnut halves, roughly chopped

❚ 2 tsp sumac, plus extra to garnish

❚ Olive oil, for drizzling ❚ Sea salt flakes and freshly ground black pepper

❚ Flatbread, to serve

1. Bring a saucepan of water to a boil, add the spinach and simmer for 2 to 3 minutes until wilted. Then drain and plunge into a bowl of iced water to stop it from cooking further. Once cooled, drain well and finely chop.

2. Put the spinach into a mixing bowl with the yogurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. 3. Spread the mixture out on a flat plate, then drizzle with olive oil and sprinkle with extra sumac and the reserved walnuts before serving.

Serves: 6–8

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