Spinach Salad with Yoghourt

• 500 g (1 lb) fresh spinach or 250 g (8

Wash the spinach carefully, snipping off any hard stems. Drain. Chop the leaves and stew them in their own juice in a large covered saucepan until tender, about 15 minutes. If using frozen spinach, de-frost it in a colander and simmer until cooked. Allow to cool.

Beat the yoghourt and garlic together, and add the mixture to the pan. Mix well and season to taste with salt and pepper.