This no-fuss dish is ideal for summer days
when spare time is best spent outdoors rather
than slaving for hours in a hot kitchen.
Ingredients
450 g fresh spinach, trimmed and washed
2 tbsp olive oil
6 spring onions, chopped
2 x 425 g tins flageolet beans, drained
2 small courgettes, trimmed and thinly sliced
2 tbsp chopped fresh mint
Several large basil sprigs, leaves shredded
225 g feta cheese, crumbled
Salt substitute
Freshly ground black pepper
Method
1. Press all the spinach leaves into a large
saucepan while still dripping wet. Put a
lid on the pan and place it over high heat.
Cook, shaking the pan often, for about 5
minutes, or until the spinach has wilted
and shrunk. Stir the leaves, cover, and
cook for a further 2 minutes or so, until
tender. Drain well, then replace the spinach
in the pan. Cover and leave over low heat
to keep hot.
2. Heat the oil, then stir-fry the spring
onions, flageolet beans and courgettes for
5 minutes, until the courgettes are just
cooked. Spoon the spinach on to one large
or four individual serving plates. Toss
the mint, basil and feta into the vegetables,
and add seasoning to taste. Spoon the vegetables
over the spinach and serve the dish at once.
Nutritional Value
Protein: 2
Saturated Fat: 1
Unsaturated fat: 1
Glycaemic Index: 1
Insoluble Fibre: 3
Cholesterol: 1
Anti-Oxidant level: 2
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