Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 138

Serves 2

2 tablespoons pine nuts

480g/1lb frozen whole-leaf spinach, defrosted and the water

squeezed out

2 tablespoons olive oil

1 tablespoon lemon juice

salt and freshly ground black pepper

Dry-toast the pine nuts in a frying pan until lightly browned, then set them aside in a bowl. Warm the spinach through in a pan and add the oil. Transfer to a dish, season with salt and freshly ground black pepper and scatter the pine nuts on top. Finish with the lemon juice.