This is fabulous stuffed into pita pockets with a tomato and olive salad on the side for a light meal or serve it with chicken or lamb dishes.
250g (about ½ pound) baby spinach
1 cup plain unsweetened yoghurt
2 cloves garlic, peeled and crushed
¼ tsp salt
¼ tsp sugar
1 cup, loosely packed, coriander (cilantro) sprigs
1 Tbsp oil
¼ cup pine nuts
½ tsp chilli powder
2 Tbsp chopped mint
1 Plunge spinach into a pan of simmering salted water. Stir well, cook for 2 minutes, then drain. Splash with plenty of cold water to halt the cooking. When cool, squeeze out excess water. Chop finely.
2 In a large bowl mix yoghurt, garlic, salt, sugar and freshly ground black pepper to taste. Mix in spinach, cover and refrigerate until serving time.
3 Before serving, stir in coriander sprigs and prepare pine nuts. Heat oil in a small frying pan over medium heat and add the pine nuts. Cook for a few minutes, tossing from time to time, until golden. Stir in chilli powder and mint, then pour over the salad. Serve immediately.