Spinach And Walnut Dinner Delight Recipe

About this recipe

A Persian-inspired dish featuring sautéed spinach, creamy yogurt, and crunchy walnuts, perfect for a satisfying vegetarian dinner.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• 308G Roasted Sunflower Seeds, 308G
• 1 Bunch Baby Spinach - Bunch
• 200 G Authentic Greek Yogurt
• Each Pepper Red- Each
• - Tata Salt
• 1G Spanish Saffron, 1G

Instructions

1. 1. Bring a pot of lightly salted water to a rapid boil. Add 12 cups of fresh spinach and blanch for 30 seconds to 1 minute. Immediately remove the spinach from heat, drain in a colander, and rinse with cold water.
2. 2. Transfer the wilted spinach to a soft-mesh colander placed over a bowl and leave to drain for at least 15 minutes. Press the back of a wooden spoon against the spinach to remove excess liquid. Repeat until the spinach is thoroughly drained.
3. 3. Chop the drained spinach to your preferred texture—either coarse or fine. Set aside.
4. 4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cloves of crushed garlic and sauté until golden. Add the chopped spinach to the skillet, season with 1 teaspoon of salt, and sauté for 2-3 minutes.
5. 5. In a small bowl, dilute 1 cup of yogurt with 1 tablespoon of cold water and stir until smooth.
6. 6. Transfer the sautéed spinach to a large bowl. Add the diluted yogurt and mix gently with a fork. Adjust seasoning with salt and pepper to taste.
7. 7. Place the bowl in the fridge for at least 30 minutes to allow the dish to cool and set. Before serving, transfer to a serving bowl, fluff the texture with a fork, drizzle with 1 tablespoon of saffron water, and garnish with 1/3 cup of roasted sunflower seeds. Serve and enjoy!