Brindisa’s espinacas a la Catalana (spinach with pine nuts and raisins)

  • serves 4
  • Easy

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.



  • olive oil for frying
  • banana shallot 1 or 2 shallots thinly sliced
  • pine nuts 40g
  • raisins 40g
  • young spinach 250g, washed


  • 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.

Nutritional Information

  • Kcals 186
  • Carbs 8.4g
  • Protein 3.4g
  • Fat 15.6g
  • Salt 0.24g
  • Saturates 2g
  • Fibre 1.7g