Moroccan Spinach Salad

Ingredients

• 350 g fresh leaf spinach
• 75 g almond kernels
• 60 g onions (2 onions)
• 2 cloves garlic
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Pomegranate
• 200 g yogurt (3.5% fat)
• 1 Organic lemon

Instructions

1. 1.

   Wash and thoroughly rinse the spinach, then drain well in a sieve.

2. 2.

   Peel and finely dice or mince the onions and garlic.

3. 3.

   Toast the almonds in a dry pan until fragrant; remove and wipe the pan with paper towel.

4. 4.

   Heat the olive oil in the pan. Sauté the onions and garlic until translucent.

5. 5.

   Add the spinach, season generously with salt and pepper, and stir-fry briefly.

6. 6.

   Pour 2 tbsp water into the pan, cover, and steam the spinach for 1 minute. Remove and transfer to a plate.

7. 7.

   Release pomegranate seeds by cutting a wedge at the base of the calyx, then hold the fruit over a bowl and gently break it apart with light pressure; most seeds will fall out. Remove any thin membranes. Mix the spinach with the pomegranate seeds and almonds.

8. 8.

   Whisk the yogurt with salt and pepper. Rinse the lemon under hot water, pat dry, and cut in half. Squeeze one half to extract juice and stir into the yogurt.

9. 9.

   Pour the yogurt sauce over the spinach salad. Slice the remaining lemon into wedges, arrange on top of the salad, and serve warm.