Me and Anushka have always been salad freaks. We love the greens and the leaves on the plate.
If I have nothing planned to do, then I just make a salad – so, you see me either doing either of this – cutting in cubes, dicing, slicing in juliennes, peeling.. then either serving it with basic seasoning of salt and pepper or a dash of vinegar at times or honey or olive oil or just some mixture of the above.
Yesterday, I made something and can’t figure what I should call it. Anushka lives by the rules and would never suggest mixing a warm and a cold salad. For me, it’s what the heck???
SO, I call it – “Tomato salsa on a bed of sautéed spinach"
Ingredients
Tomatoes | 2 small | Diced very finely |
Onions | 2 small | Diced vertically |
Spinach | 10 sprigs | Blanched |
Available herb | ½ tbspn | I used rosemary; u can use thyme or oregano |
Onions | 2 | Finely chopped |
Tomato | 1 | Finely chopped |
Olive oli | 1 tbpsn | |
Cumin | 1 tspn | |
Salt | To taste | |
Pepper | To taste | |
Carrots | Some long juliennes | For garinsh |
Method
1. Blanch the spinach – put the spinach in boiling hot water for not more than a minute. Remove and it straight goes in refrigerated cold water
2. Remove from the water and cut it finely. Keep aside
3. In a frying pan, sauté the cumin and onions over 1 tbspn of olive oil. Add the blanched cut spinach and keep stirring for few minutes. Add salt and pepper. Keep aside to rest
4. In a separate bowl, combine the diced tomatoes, rosemary, salt and pepper and keep aside (haven’t put onions in this; although I would have loved to use the green part of spring onions)
5. In a serving bowl, layer the bottom with the sautéed spinach, lay the carrots to stand on the side and put the salsa tomato in the centre of the bowl
6. Serve!!!
I enjoyed making it! loved eating it!! Bon appétit!!!
