Spinach-Apricot Vegetable

Ingredients

• 100 g Onions (2 onions)
• 2 tbsp sprouting oil
• 240 g apricots (canned; drained weight)
• 250 g frozen spinach leaves
• 2 pangasius fillets (about 120 g each, preferably organic pangasius)
• 20 g sunflower seeds
• Salt
• Pepper

Instructions

1. 1.

   Peel the onions and cut them into thin slivers.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the onions over low heat covered for about 5 minutes.

3. 3.

   Meanwhile, drain the apricots in a sieve and cut them into slivers.

4. 4.

   Add the spinach to the onions and sauté over low heat covered for about 5 minutes.

5. 5.

   Wash the pangasius fillets and pat dry with kitchen paper.

6. 6.

   Roast the sunflower seeds in a non‑stick pan over medium heat until light brown, transfer to a plate and let cool.

7. 7.

   Heat the remaining sprouting oil in the pan. Season the pangasius fillets with salt and pepper and fry each side for about 2 minutes over medium heat.

8. 8.

   Add the apricots to the spinach and warm through. Season the spinach‑apricot vegetable with salt and pepper, arrange on a plate with the pangasius fillets and sprinkle with sunflower seeds.