Brindisa’s espinacas a la Catalana (spinach with pine nuts and raisins)
serves 4
Easy
Total time:
This spinach salad with pine nuts and raisins comes from London’s Brindisa restaurants and shop and is known as espinacas a la Catalana in Spanish. It makes a delightful and easy warm salad to serve as part of a tapas table.
Skip to ingredients
- for frying olive oil
- 1 or 2 shallots thinly sliced banana shallot
- 40g pine nuts
- 40g raisins
- 250g young spinachwashed
Nutrition: per serving
- kcal186
- fat15.6g
- saturates2g
- carbs8.4g
- sugars0g
- fibre1.7g
- protein3.4g
- salt0.24g
Method
step 1
Heat 3 tbsp olive oil in a large pan, add the shallots, pine nuts and raisins and cook until golden.
step 2
Add the spinach, and toss the leaves with the other ingredients (the idea is to warm through the spinach but not overcook it). Season and serve.