150 g (6 oz) chick peas
450 g (1 lb) spinach, washed
15 g (1/2 oz) butter
90 ml (6 tbsp) olive oil
30 ml (2 tbsp) white wine vinegar
freshly ground white pepper
salt to taste
1 onion, cut into rings
125 ml (4 fl oz) yoghurt
parsley, chopped
450 g (1 lb) spinach, washed
15 g (1/2 oz) butter
90 ml (6 tbsp) olive oil
30 ml (2 tbsp) white wine vinegar
freshly ground white pepper
salt to taste
1 onion, cut into rings
125 ml (4 fl oz) yoghurt
parsley, chopped
method
Soak the chick peas in water overnight and then cook them in unsalted water for an hour or until tender.
Cook the spinach in a saucepan with a small amount of butter, but no water. Drain and chop.
Add the chick peas to the cooled spinach. Mix in the olive oil, vinegar, pepper and salt, taking care not to crush the chick peas. Add the onion rings.
Serve the salad with the yoghurt spooned on top, and sprinkled with parsley.
Cook the spinach in a saucepan with a small amount of butter, but no water. Drain and chop.
Add the chick peas to the cooled spinach. Mix in the olive oil, vinegar, pepper and salt, taking care not to crush the chick peas. Add the onion rings.
Serve the salad with the yoghurt spooned on top, and sprinkled with parsley.
serving amount
serves 4
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