Spinach is a great source of protein, iron, vitamins, and minerals. Eating spinach will give a lot of benefits such as maintaining healthy pregnancies, supporting the immune system, improving glucose control in people with diabetes, lowering the risk of cancer, and also the minerals and vitamins are beneficial for your skin, hair, and bones.
Hazelnuts are rich in omega-3 and antioxidants that protect the body from inflammation.
This recipe is simple, but a great way of enjoying a healthy dish.
Course Salad
Cuisine Vegan
Keyword Vegan Food
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 99kcal
Ingredients
1 ½poundsof spinachpreferably fresh
4tbspof ground hazelnuts
2shallots
1good clove of garlic
1pinchof ground nutmeg
1tbspof vegetable oil
5tbspof roasted hazelnut oil
1tbspof peanut oil
1pinchof salt
1pinchof ground black pepper
Instructions
Put the hazelnuts to brown in a heated oven to 180°C/360°F for about 10 minutes, watching the coloring (must not burn). In a frying pan, heat a little peanut oil and sauté the minced shallots (they should not brown).
Add the finely chopped garlic. Cook very gently without burning the garlic for about 4 to 5 minutes.
Discard the excess fat; replace it with a good 1 tbsp of vegetable oil and 4 to 5 tablespoons of roasted hazelnut oil.
Put the spinach to cook for about 7 to 8 minutes, stirring regularly so as not to attach and evaporate the water from the vegetables.
When the vegetables are cooked, add the roasted hazelnut powder and a pinch of ground nutmeg and mix well.
To finish, adjust the seasoning, put in the serving dish