Spinach brings a lovely mellow earthy flavour to dishes and I particularly love the dramatic green hue it can add to plates. Here are some very delicious ways to use up that bag at the bottom of the fridge.
Serve still warm or cold - it will keep really well for a day in the fridge.
Recipe
Makes 4 portions
4 romano or pointed red peppers
180g pearl barley
few sprigs thyme
A good handful washed baby spinach leaves (around 50g)
1 tbsp red or white wine vinegar
180g ricotta
olive oil
salt & pepper
For the spinach pesto:
60g baby spinach, washed
2 cloves garlic
50g Parmesan
50g toasted pine nuts (toast in a low oven or pan until just golden)
85g olive oil
1 lemon
salt
Heat the oven to 180c / 355F fan. Place the peppers on a baking tray, dress with the thyme olive oil, salt, pepper. Bake until completely tender, around 20 mins and set aside until cool enough to handle. Remove the stalks and tear into thick strips — discard any excess seeds and loose skins. Dress with the vinegar and set aside
Meanwhile rinse the pearl barley, place in a saucepan covered with plenty of cold, salted water. Simmer until tender and drain
Meanwhile make the pesto — place the spinach, garlic, pine nuts, Parmesan, olive oil and a little lemon zest in the food processor. Blitz until smoothish. Add salt and lemon juice to taste
In a large bowl stir together the barley and pesto. Stir in the remaining spinach leaves
Arrange the barley onto a serving plate and top with the peppers and blobs of ricotta
Comfort food summer edition. I love the vibrant green the spinach lends to the soft, creamy polenta.
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