serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 75 g baby spinach, washed
- 300 g plain yoghurt
- 10 g fresh dill, stalks removed, fronds finely chopped
- ¾ tsp ground roasted cumin
- salt and freshly ground black pepper, to taste
Instructions
Heat 2 tablespoons water in a large frying pan over high heat. Add the spinach and toss for 2 minutes or until wilted. Drain and when cool enough to handle, squeeze out any excess water.
Place the remaining ingredients into a bowl, add the spinach and stir until well combined. Refrigerate until needed.
Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
