Last night was a lazy one, I was cooking for myself and decided to keep it simple just do pasta and pesto with a little salad. However when I surveyed the cupboard for ingredients it turned out a standard salad was out of the question so I needed to get inventive. Therefore below is the result of what I did, it wasn’t until I sat down to eat it that I realised it was worth sharing (hence the dodgy photo after I’d started eating), and that it was in fact far more than a side dish; it was the best bit! There is no excuse for not giving it a go, took less time than the pasta to cook.
One lesson to take from this, for me anyway, is that when cooking with ‘healthy’ foods I should be bolder with my seasoning. I never shy away from using enough salt or oil when cooking a standard dish but the second part of my meal is to be healthy I under season and avoid cooking in butter. However I now realise I would eat such food more if I conceded even a little to putting enough taste in! Another idea to bulk this meal out into a main course would be the addition of lentils… easy enough.
- 3 or 4 Big Handfuls of Spinach
- Bit of Butter
- 1 Clove of Garlic
- Sunflower Seeds
- Tomato – diced
- Salt to taste
- Start by dry frying walnuts and seeds, quantity depends on how much you want (obviously)
- Then chop up your garlic and fry in a good knob of butter… on a low heat
- Before the garlic starts to brown put in the spinach with a dash of water – remember you are trying to wilt it not fry it. So you may even want to take it off the heat and just use the residual heat of the pan (or put a lid on)
- If you put too much water in the drain some off… no drama.
- Once the spinach has wilted and taken on the lovely garlic buttery sauce your pretty much there…. chuck in the diced tomato and seeds before seasoning to taste