Spinach, chickpea and toasted almonds recipe | Summer salads

Russell Goodwin, one of our chefs at the Field Kitchen, created this last summer. It's based on a traditional Spanish tapas dish. The flaked almonds add texture and it can be spiced up by adding fresh or dry chilli.

Serves 2

1 medium red onion, finely chopped
1 tbsp red wine vinegar
2 tsp soft brown sugar
600g spinach or chard, washed
150g cooked chickpeas
1 tbsp raisins, presoaked in hot water for 30 minutes
2 tbsp of flaked almonds, toasted
1 pinch of cayenne pepper
2 tbsp extra virgin olive oil
Salt and pepper

1. Start by soaking the red onion in vinegar and sugar.
2. Cook the spinach in boiling salted water for 3 minutes. Drain, refresh in cold water and squeeze out the excess water. Chop roughly and season.
3. Grind up half the chickpeas roughly in a food processor. Squeeze out excess water from the raisins.
4. In a bowl place the onion (with the sugar and vinegar), spinach, whole and ground chickpeas, almonds, raisins, and mix together.
5. Season well, and sprinkle with cayenne pepper and olive oil.

Thanks to guardian.co.uk who have provided this article. View the original here.


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