This is one of my favourite ways to eat spinach. Be sure to try it – even if you are not a spinach fan!
200 g large, fresh spinach leaves (the leaves should be about the size of your hand)
250 ml coconut chips or shavings, toasted
2 medium lemons, thinly sliced
250 ml spring onion, thinly sliced
250 ml salted peanuts or almonds
250 ml sweet Thai chilli sauce
Dipping sauce
125 ml soy sauce
60 ml white vinegar
30 ml white sugar (or more to taste)
- Rinse the spinach leaves cut them smaller if necessary.
- Shake off the excess water and place the spinach leaves decoratively on a serving platter. Set it aside.
- Toast the coconut chips in a dry pan until lightly browned. Be careful not to burn them!
- Transfer the coconut chips to a serving bowl.
- Slice the lemon thinly on a chopping board with a cook’s knife and remove the pips.
- Chop the lemon finely and transfer it to a serving bowl.
- Transfer the spring onion and the nuts to serving bowls.
- Transfer the sweet thai chili sauce to a serving bowl.
- Cover each bowl with a lid or cling wrap and refrigerate until required.
- To make the dipping sauce, combine the soy sauce, vinegar and sugar in a mixing bowl and whisk with a fork until the sugar is dissolved. Transfer it to a serving bowl.
- To eat, place a spinach leaf on your plate. Place half a teaspoon of each of the fillings in the middle of the leaf, fold it into a little bundle, dip it into the sauce and enjoy!
8 to 10 servings.
