This spinach, pine nut and raisin salad recipe is a perfect light lunch for January, with a hint of Spanish flair.
– 50g raisins
– 2 tbsp olive oil
– 25g pine nuts, toasted in a dry frying pan
– 2 garlic cloves, sliced
– 3 tbsp dry sherry
– 200g baby spinach
– pinch of sweet smoked paprika
– sea salt and freshly ground black pepper
1. Soak the raisins in warm water for 3 minutes, then drain.
2. Heat the olive oil in a frying pan set over a medium heat. Add the toasted pine nuts and garlic and cook for 1 minute. Add the sherry, raise the heat to high and boil for 1 minute more.
3. Add the spinach and paprika and toss well to coat with the juices. Reduce the heat to low and cook for 2 to 3 minutes, until the spinach has just lightly wilted.
4. Add the drained raisins and season with salt and pepper to taste. Serve immediately.
Tip: Serve this salad as a warm side dish with one of our meat dishes.
Founded in 2002, Salamanca Tapas Bar & Restaurant was one of the first tapas bars in Ireland and it’s still at the top of the list for Spanish tapas in Dublin, as evidenced by winning Best Mediterranean Restaurant at Food Awards Ireland for the past two years in a row.
Now, in celebration of the restaurant’s 15th anniversary, A Taste of Salamanca by Caroline Boyle will give you the ideas and tools to cook Spanish food to suit any occasion for your family or friends. The recipes have been adapted to make them fun and easy for you to prepare and cook at home.
To buy your copy of A Taste of Salamanca, click here.