Spinach and yoghurt sauce
Spinach and yoghurt sauce
This sauce is great with the spring onion pancakes, but it’s also really good served alongside slow-cooked lamb (its bright flavour is perfect here) or any similarly rich dish. I also love it on the table with a spicy curry.
Ingrediënten
- 1 large bunch English spinach
- 1 Tbsp coconut oil
- 1 cup 260 g Greek-style yoghurt
- 1 tsp lemon juice
- 1 tsp honey or to taste
Instructies
- Roughly chop the spinach leaves.
- Wash them in the sink, then place in a colander to drain the excess water.
- Melt the coconut oil in a heavy-based frying pan over medium heat.
- Add the chopped spinach and toss for a few minutes or until collapsed and bright green.
- Reduce the heat to low, cover and cook for a couple of minutes.
- Remove from the heat and allow to cool for a few minutes.
- Transfer the spinach to a food processor with the yoghurt, lemon juice and honey, then blitz until you have a fine purée.
- Taste and adjust if needed – does it need a little more lemon juice or to be softened by a smidge more honey?
