Wilted Herb Salad

• 1 bunch fresh mint, leaves picked from the stalks
• 2 large bunches fresh flat-leaf parsley, leaves picked from the stalks

Roughly chop all the herbs and spinach together. Heat the oil in a large saucepan over a medium heat. Add the garlic and gently fry for a few seconds until it begins to colour. Immediately add the herbs and stir well. Continue to cook until the herbs wilt, then stir in the preserved lemon or lemon (if using) and taste for seasoning. Preserved lemons have quite a strong flavour and can be salty,