Walnut & spinach bourani

Name: Walnut & spinach bourani
Yield: Serves 2
Cuisine: British
Ingredients: 2 tablespoons Greek-style yoghurt; flaked sea salt; a little lemon juice; warmed flatbread, to serve (optional); 1 small onion, finely chopped; 1 garlic clove, finely chopped; ½ teaspoon ground cumin; 200 g spinach, tough stalks removed, finely shredded; a handful of walnuts; 2 tablespoons olive oil, plus extra for drizzling

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I eat this now and then in one of the cafés on the Uxbridge Road, London, where Muslim men sit all day drinking strong coffee, talking intensely and waving their arms as if arguing with each other when in fact they are just chatting. This is very easy to put together quickly.

Ingredients

a handful of walnuts
2 tablespoons olive oil, plus extra for drizzling
1

Europe
United Kingdom
Side dish
Lunch
London
Vegetarian

Method

Break the walnuts up a bit and rub them between your hands to flake off as much of their skin as you can. Heat the oil in a frying pan and fry the onion gently with the walnuts, stirring occasionally, until the onion is totally soft. Add the garlic and cumin and cook for a further 2 minutes.

Drop the spinach into the pan, where it will crackle and pop as it collapses. Keep feeding the p