BABY SPINACH

I can easily go through a bag of baby spinach a day; I find it one of the most underused ingredients out there. I add huge handfuls to my morning shakes, shred into everyday salads or soups, and I love wilting it in a pan with a squeeze of lemon juice and a sprinkle of sea salt. It’s great with eggs in the morning or with fish fried in harissa butter.

FRIDGE CLEAN-UP GREEN OMELETTE WITH SOFT CHEESE AND HERBS R21 PER SERVING HOT SPINACH YOGHURT SAUCE WITH PANEER R38 PER SERVING