A Japanese recipe for spinach salad that can be served warm or cold. Serve it in little Asian bowls along with a bowl of miso soup.
400g baby spinach, rinsed
1 tablespoon sesame seeds, white or black
2 tablespoons soy sauce
1. Wilt the spinach in a little water in a pan and squeeze dry.
2. Toast the sesame seeds in a dry pan for 30 seconds until fragrant. Add the soy sauce to the pan warm through.
3. Pour the soy sauce and sesame dressing over the spinach.
YOU MAY ALSO LIKE
Aduki Beans with Brown Sugar and Black Sesame Seeds
How to Toast Dried Chillies
Roast Baby Beetroot with Ponzu and Sea Salt
Roast Kale with Sesame Seeds
Baked Eggs with Spinach, Mushrooms and Parmesan
Stir-fried Chinese Pork with Tenderstem Broccoli
Roast Garlic with Balsamic and Thyme Oil
Spinach Soup with Mint and Chilli
Cheat’s Shepherd’s pie
Roast Shallots with Balsamic Vinegar
How to Roast a Goose
Basil and Lemon Butter
All-At-Once White Sauce or Béchamel Tip
How to choose an old-fashioned butcher
Thai Red Chicken Curry
Figs with Brie de Meaux and Chocolate Shavings
Challah or Challa
Warm Salad with Roast Peppers-Cherry-Tomatoes and Feta