Spinach and Almond Salad

Name: Spinach and Almond Salad
Ingredients: 60 ml (4 tablespoons) olive oil; 2,5 ml (1/2 teaspoon) ground cumin; 2,5 ml (1/2 teaspoon) ground cinnamon; 1,25 ml (1/4 teaspoon) ground allspice; 1,25 ml (1/2 teaspoon) ground nutmeg; pinch of ground cloves; 30 ml (2 tablespoons) sherry vinegar; 15 ml (1 tablespoon) fresh lemon juice; 10 ml (2 teaspoons) honey; 1 small onion, very finely sliced; 60 ml (4 tablespoons) currants, soaked in water for 5 minutes; salt and ground black pepper; 125 ml (1/2 cup) toasted nibbed almonds; 500 g fresh spinach

The vibrant green salad can be refrigerated overnight. Add the almonds just before serving.

Published 30 August 2020

Method

Heat the olive oil in a saucepan and add the spices. Cook for 1 minute over low heat until fragrant. Scrape the spice oil into a small mixing bowl and let it cool. Whisk in the vinegar, lemon juice and honey. Add the sliced onion and currants. Set aside.
Blanch the spinach in boiling water for 30 seconds. Transfer to a bowl of ice water. Drain and gently squeeze dry. Gently separate the spinach leaves and pour over the dressing. Just before serving, add the almonds and toss to mix.