This is another deliciously simple mezze that could be eaten at the beginning of the meal with other dishes to follow. What often happens when eating in this way in the Middle East is that the small dishes and plates stay on the table, even when the next course of meat arrives. It is a seamless, continuous flow of food arriving at the table. This dish is a perfect combination of flavors and textures—the sourness of pomegranate and yogurt complement the earthy flavor of the walnuts. It could also be served as a salad on its own or alongside some grilled meat, fish, or chicken.
– 2 tbsp extra virgin olive oil.
– 1 onion, finely chopped.
– ½lb (225g) fresh spinach leaves, rinsed, stems discarded, and coarsely chopped.
– ¼ cup walnut halves and pieces.
– 1 garlic clove, finely chopped.
– ½ cup Greek-style yogurt.
– 20 fresh mint leaves, coarsely chopped.
– seeds of ½ pomegranate.
– salt and freshly ground black pepper.
Step 2: Season the spinach with salt and black pepper. Drain off any excess liquid and place on a serving dish. Pour the yogurt and garlic mixture over the top. Scatter with walnuts and mint, and garnish with the pomegranate seeds.
Note : Salatet bil s’banegh joz Spinach and walnut salad