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Warm Spinach Salad with Fresh Tomatoes and Preserved Lemons


Feeling a little stuck in lockdown? Looking for healthy yet comforting dishes to minimise the covid kilos? Additionally- have you ever wondered what to do with all those gorgeous looking celery leaves and tops (always seems a shame to throw them out)? Do you have some spinach or herbs that aren't perfectly fresh anymore (even thought you MEANT to eat them)?


This vibrant, zingy and absolutely delicious side dish is just perfect to reduce food waste while packing a yummy nutrient loaded punch! The intense fresh flavours coupled with a warm salad deliver on both fronts- healthy and comforting- all at the same time.


The list of ingredients and steps may look like a bit much at first glance- but really- it is just a bunch of gorgeous leafy veggies and a dressing. This recipe is a bit forgiving if you want to experiment with additional/alternate green leafy things.


Have a bit of fun experimenting with the bright colours and even brighter flavours. Who knows- maybe a side dish can lift the mood of the whole crew.



What you need

  • 1Kg baby spinach leaves, was and dried

  • 1/2 cup flat leaf parsley

  • 1 cup coarsely chopped coriander

  • 1 cup chopped celery leaves

  • 3 garlic cloves, crushed

  • 1/2 tsp sweet paprika

  • 1/4 tsp chilli powder

  • 3 Tbsp olive oil

  • 1/2 Chef's Choice Preserved lemons, chopped

  • 2 Tbsp lemon juice

  • 6 cherry tomatoes (or more if you like), quartered

  • Morrocan dried black olives (substitute Kalamata or other (dried) dark olive if you can't find)

  • Extra preserved lemon, fresh herbs/celery leaves and halved tomatoes for serving


Method

  1. Combine the spinach, parsley, coriander and celery leaves in a large saucepan. Stir over high heat for about 3 minutes until wilted.

  2. Transfer to a colander set over a bowl.Press to remove liquid (reserve). Place the greens into a glass salad bowl.

  3. Put the reserved spinach liquid into a saucepan, add the garlic, paprika and chilli powder. Boil uncovered over high heat for 3-5 minutes until reduced slightly. Add the oil, preserved lemon and lemon juice.

  4. Gently mix the greens, tomatoes and dressing together. Serve on a pretty platter with a scatter of extra tomatoes, the olives and some fresh leaves as garnish. Feel free to spoon the mixture into a mould (like we did) if you are feeling a little fancy.


Feel free to mop up the extra juice with a fresh crusty piece of bread... yum!


Recipe inspired by Hassan M'Souli as found in Moroccan Modern