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Brindisa’s espinacas a la Catalana (spinach with pine nuts and raisins)
Published: March 25, 2015 at 3:08 PM
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serves 4
Easy
Total time: 15 mins
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This spinach salad with pine nuts and raisins comes from London’s Brindisa restaurants and shop and is known as espinacas a la Catalana in Spanish. It makes a delightful and easy warm salad to serve as part of a tapas table.
Vegetarian
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Try this recipe for espinacas a la Catalana, then check out more Catalan-inspired recipes such as our pan y tomate, Escalivada (Catalan roast vegetables) and Crema Catalana.
Ingredients
Nutrition
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for frying olive oil
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1 or 2 shallots thinly sliced banana shallot
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40g pine nuts
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40g raisins
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250g young spinach
washed
Nutrition: per serving
- kcal186
- fat15.6g
- saturates2g
- carbs8.4g
- sugars0g
- fibre1.7g
- protein3.4g
- salt0.24g
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Method
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step 1
Heat 3 tbsp olive oil in a large pan, add the shallots, pine nuts and raisins and cook until golden.
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step 2
Add the spinach, and toss the leaves with the other ingredients (the idea is to warm through the spinach but not overcook it). Season and serve.
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