Wednesday, 7 August 2013

Warm Spinach, Hazelnut and Garlic Salad

With the last of the spinach from our garden I made this winter salad. It should be served warm.
The hazelnut oil is mellow and nutty and , I think, really enhances this warm salad.
The spinach, reduced down so much that this recipe only served two.
Keep the heat down low for this recipe, it's not a stir fry!


A bunch of spinach
3 tablespoons of hazelnut oil
1 clove of garlic
A few drops of sesame oil
1 tablespoon of soya sauce
2 dozen hazelnutss
2 tablespoons  of raisins
salt to taste.


Dry roast the hazelnuts in a fry pan ( watch carefully, don't let them burn)
Rub the skins off in tea towel and chop roughly.
Leave the raisins to swell in one tablespoon of the hazelnut oil for at least 5 mintes.
Fry the peeled and chopped garlic in the other two tablespoons of hazelnut oil gently for a couple of minutes.
Add the washed spinach and keep frying gently just until it wilts.
Stir through the sesame oil and soya sauce.
Add the raisins and the hazelnut oil they have been soaking in.
Mix in the chopped hazelnuts.
Serve while warm.


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