1、Puy lentils with spinach & sour cherries

Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish - perfect with lamb kofte or a tagine

Puy lentils with spinach & sour cherries recipe

Ingredients

Method

Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.
https://www.truecookbook.com/recipe/puy-lentils-with-spinach-sour-cherries-9329/

2、Orzo with spinach & cherry tomatoes

A tiny rice-shaped variety of pasta makes this dish almost like risotto. It's quick, healthy, filling and suitable for vegetarians
Orzo with spinach & cherry tomatoes recipe

Ingredients

Method

  1. Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
  2. Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.

3、Indian turkey with spinach & new potatoes

Spice up turkey mince with this tasty Indian recipe
Indian turkey with spinach & new potatoes recipe

Ingredients

Method

  1. Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.

4、Spaghetti with spinach & garlic

A quick and satisfying after-work meal which is superhealthy too
Spaghetti with spinach & garlic recipe

Ingredients

Method

  1. Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
  2. Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

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