Ingredients :-

• 12 garlic cloves, unpeeled
• 60 ml ( 4 tbsp ) extra virgin olive oil
• 450 g ( 1 lb ) baby spinach leaves
• freshly ground black pepper
• 50 g ( 2 oz or half cup ) pine nuts. lightly toasted juice of 1/2  lemon
• salt

Serving Information:-

• Serve for 4 pax

Salad Preparation Processes

1. Preheat the oven to 190°C ( 375°F ).
2. Place the garlic in a small roasting tin, toss in 30 ml ( 2 tbsp ) of the olive oil and bake for about 15 minutes until the garlic cloves are slightly charred around the edges.
3. While it is still warm, tip the garlic into a salad bowl.
4. Add the spinach, pine nuts, lemon juice, remaining olive oil and a little salt.
5. Toss well and add black pepper to taste.
6. Serve immediately, inviting guests to squeeze the softened garlic puree out of the skin to eat.

Tips

• If spinach is to be served raw in a salad, the leaves need to be young and tender.
• Wash them well, drain and pat dry with kitchen paper.