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

Name: Brindisa’s espinacas a la Catalana (spinach with pine nuts and raisins)
Total time: 15 min
Ingredients: olive oil for frying; banana shallot 1 or 2 shallots thinly sliced; pine nuts 40g; raisins 40g; young spinach 250g, washed

15 minutes
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.

March 25, 2015 at 3:08 pm

Ingredients

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

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.