| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 150 |
ml |
Cider vinegar; (1/4 pint) |
| 2 |
tb |
Lemon juice |
| 100 |
g |
Dried apricots; (4oz) |
| 150 |
g |
Sunflower seeds; (5oz) |
| 2 |
tb |
Tamari |
| 750 |
g |
Young leaf spinach; torn into bite |
|
|
; sized pieces (1 |
|
|
; 1/2lbs) |
| 2 |
tb |
Olive oil |
|
|
Reserved juice from the apricots |
| 1 |
ts |
Coarsely ground black pepper |
INSTRUCTIONS
Bring the vinegar just to the boil in a small pan, remove from the heat and
add the lemon juice and apricots. Leave to soak for about 30 minutes,
stirring occasionally. Then, drain over a bowl, reserving the juice. Chop
the apricots.
Put the seeds in a heavy, dry frying pan and stir gently over medium heat
until just turning golden. Remove from the heat and quickly mix in the
tamari -it will sizzle a lot and go sticky. Then, straight away, pour the
mixture from the pan onto a cool plate or greaseproof paper (wax paper).
Put the spinach into a serving bowl and add the chopped apricots.
Whisk together the olive oil, reserved apricot juice and black pepper and
add to the spinach, apricots and sunflower seeds. Combine gently and serve.
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