Low Carbohydrate Side-Dishes Recipes - Spinach and Roast Garlic Salad Recipe

Ingredients

Serve 4

• 12 garlic cloves, unpeeled

• 60ml/4 tbsp extra virgin olive oil

• 450g/1lb baby spinach leaves

• 50g/2oz/1/2 cup pine nuts, lightly toasted

• juice of 1/2 lemon

• salt and ground block pepper

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Method:

1. Preheat the oven to 190°C/375°F/Gas 5.

2. Place the unpeeled garlic cloves in a small roosting pan, drizzle over 30ml/2 tbsp of the olive oil and toss to coot.

3. Bake for about 15 minutes until slightly charred.

4. Tip the garlic cloves, still in their skins, into a salad bowl.

5. Add the spinach, pine nuts, lemon juice and remaining olive oil.

6. Toss well and season with salt and pepper.

7. Serve immediately, squeezing the softened garlic puree out of the skins to eat.

Cook's Tips: When spinach is served row in a salad, the leaves need to be young and tender. Wash them well, drain and pot them dry with kitchen paper. Don't worry about the large amount of garlic used in this salad. Roosting subdues garlic's pungent flavor and it will become sweet and subtle, while retaining its health-giving properties.

Note: This dish are the perfect accompaniment to any main meal. Spinach offers a good supply of vitamin C, foliates and potassium, and garlic is reputed to have health-giving properties and is a natural antiviral and anti-bacterial agent.