Unlike English spinach, these mild, slightly sweet young leaves need no preparation. Add by the handful to salads or toss through curries and pasta just before serving.
- Combine the yoghurt, mint, saffron, water and cumin in a bowl. Set aside for 30 minutes to develop the flavours.
- Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)
- Divide spinach and pita crisps among serving dishes. drizzle over the yoghurt mixture.Top with the lemon rind to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set