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Cumin and garlic spinach

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons extra light olive oil
  • 3 teaspoons cumin seeds
  • 2 garlic cloves, thinly sliced
  • 2 bunches (about 500g) English spinach, ends trimmed, washed, dried
  • Salt & freshly ground black pepper


  • 1
    Heat the oil in a large non-stick frying pan over medium heat. Add the cumin seeds and garlic and cook, stirring, for 30 seconds or until aromatic.
  • 2
    Add the spinach and cook, tossing occasionally, for 8 minutes or until spinach wilts. Remove from heat.
  • 3
    Taste and season with salt and pepper. Serve immediately with the lamb tikka with naan & tzatziki.

Source: taste.com.au


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