This is simply a delicious and very pretty and colourful combination of vegetables and different textures. If available, buy the tiny red peppers which look like fresh chillies, and get the smallest, youngest spinach leaves you can find.
Wash and dry the spinach leaves and lay them in a large shallow serving dish, breaking up any slightly larger leaves. If you are using the tiny peppers, simply cut off the stem ends. Otherwise, cut the peppers in half lengthways, remove the seeds and stem and slice the flesh cross ways in
Put the olive oil into a wide casserole over a fairly gently heat.
Add the peppers and carrots and season with sea salt and plenty of black pepper. Cover the casserole and cook gently for 20–30 minutes or until the peppers are very soft and the carrots are tender. Then stir in the sliced courgettes, cover the casserole and cook for 8–10 minutes until the courgettes are soft but still bright green. Just before serving, empty the casserole ingredients and all the olive oil and juices on to the bed of spinach leaves.
This goes well with any piece of poultry or fish.
© 1999 All rights reserved. Published by Websters International.