Warm tomato and spinach salad
My mother was German and Germany is quite famous of its use of caraway seed which, to be honest, are not my favourite. They appear a lot in bread (less nice for me). They also appear in many sauces made with tomatoes, and in this character they are transformational! Use them sparingly though, as they can over power whatever they are in.
- 2 tbsp Olive Oil
- 1 tsp Caraway seeds
- 2 cloves Garlic peeled and squashed
- 6 Tomatoes, chopped fresh or tinned with the juice
- 1 kg Spinach fresh or frozen
- 1 handful Fresh mint leaves or 1 tsp dried mint leaves
- 1 Orange zest and juice
- 4 Spring onions, green parts only finely sliced
- 1/2 tsp Salt to taste
- Good grind Fresh, black pepper
- Heat the olive oil over medium heat in a large frying pan or wok. Add the caraway seeds and the garlic and turn the heat down to low. Gently fry these for a minute and be careful not to let them burn or they will be bitter.
- If you are using fresh tomatoes, remove the stalks and chop finely. If you are using a tin of tomatoes, try to find chopped ones so you don't have to remove them from the tin and cut them up. If they are whole, remove them and then remove the stalks and chop them up before adding them. Add the juice too. Add a pinch of salt. Give everything a good stir, add a grind of pepper and continue to cook the tomatoes with no lid on the pan, until they are more like jam. This will take 15-20minutes.
- If you are using fresh spinach, wash it thoroughly. You don't need to cook it before adding it to this dish. So, whether fresh or frozen, just add it to the frying pan and give it all a good stir. Cook the spinach down for 2-3 minutes (it will reduce amazingly) and then add the mint, onions, orange juice and zest, and give everything a good stir. Cook for 5 minutes more until everything is piping hot. Serve immediately.
- This will keep in the fridge for 3 days in an air tight container and gets better with age.
Tried this recipe?Let us know how it was!