Salatet bil s’banegh joz Spinach and walnut salad

Serves 4
2 tbsp extra virgin olive oil
1 onion, finely chopped
½lb (225g) fresh spinach leaves, rinsed,
stems discarded, and coarsely chopped
¼ cup walnut halves and pieces
1 garlic clove, finely chopped
½ cup Greek-style yogurt
20 fresh mint leaves, coarsely chopped
seeds of ½ pomegranate (see method
on p36)
salt and freshly ground black pepper
1Heat the olive oil in a heavy frying pan over medium-high heat, and cook
the onion for 4–5 minutes until pale golden. Add the spinach and stir for a
couple of minutes to wilt. Remove from the heat. In a separate pan, dry-roast the
walnuts over medium-high heat for a few minutes, then coarsely chop. Crush
the garlic with a little salt and add to the yogurt.
2Season the spinach with salt and black pepper. Drain off any excess liquid
and place on a serving dish. Pour the yogurt and garlic mixture over the top.
Scatter with walnuts and mint, and garnish with the pomegranate seeds.