Looking for some new recipes to add to your repertoire? Look no further as these three ideas using spinach are the perfect way to add a bit of goodness to your day.
Love it or loathe it, spinach is one of the best foods you can have as it’s filled to the brim with nutrients and antioxidants as well as being known to improve eye health and reduce stress.
There are also many ways to eat this leafy goodness depending on your tastes. If you want spinach to play the main part in your meal, then why not try the salad recipe below? Or, if you want the children to try spinach but need to disguise it from them first, then the Mediterranean rolls, which look very similar to sausage rolls from the outside, are ideal for you.
If you like this three ways with then we have plenty more for you to choose from, including picnic food, sourdough bread and even deliciously juicy tomatoes.
All recipes courtesy of Discover Great Veg.
Spinach, watermelon and grain salad
(Serves 2)
Ingredients
- 250g pouch mixed grains
- 250g bag spinach, washed
- ¼ small watermelon, diced (400g)
- Juice ½ lemon
- 1 tbsp extra virgin olive oil
- 2 medium eggs
- 2 tbsp roughly chopped parsley
Method
- Heat the grains according to pack instructions. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes or until just wilted, stir into the grains with the watermelon.
- Whisk together the lemon juice and oil, season and toss into the salad.
- Meanwhile, poach the eggs according to taste and place on top of the salad, sprinkle over the parsley and serve.
Chicken, spinach and butterbean tagine
(Serves 4)
Ingredients
- 1 tbsp olive oil
- 350g chicken breast, diced
- 1 tbsp harissa paste (25g)
- 50g pitted green olives
- 2 preserved lemons, roughly chopped (50g)
- 300g passata
- 150ml chicken stock
- 400g can butter beans, drained
- 60g bag spinach, washed
Method
- Heat the oil in a frying pan and fry the chicken for 4-5 minutes. Add the harissa paste and cook for 1-2 minutes. Add the olives, lemons, passata, stock and beans and bring to the boil.
- Cover and simmer for 20 minutes. Add the spinach until just wilted.
- Serve with cooked wholewheat couscous.
Mediterranean spinach filled rolls
(Serves 4)
Ingredients
- 4 crusty bread rolls
- 260g bag spinach, washed
- 280g jar chargrilled peppers in oil
- 1 courgette, halved then thinly sliced lengthways
- 2 tbsp chopped basil
- 125g light mozzarella, sliced
Method
- Cut the tops off the rolls to make lids and reserve. Scoop out the bread saving the shell of the roll.
- Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid.
- Drain the peppers reserving the oil. Heat 1 tbsp of the oil and fry the courgettes for 2-3 minutes until softened and mix in the peppers and basil, season.
- Place half the courgette mixture in the base of the rolls, add the mozzarella and then the remaining courgette mixture, press in the spinach then top with the roll lid.
- Serve halved with salad.
More in this series…
Three ways with strawberries: Cookies, a nutty snack and feta tarts
Three ways with barbecue: Perfect ribeye steak, Scotch lamb chops and pork souvlaki
