400g spinach, 100g puy lentils (I love Merchant Gourmet's ready to eat pouches), 50g pistachios, 1 tbsp olive oil, nutmeg.
Spinach, ah spinach. I never tire of coming up with ever more delicious ways to shovel this wonderfood into my mouth. Soft spinach, juicy bursting lentils and the salty crunch of the pistachios - salad perfection! This would make a scrumptious and beautiful side dish and also works well stuffed into pitta with a little crumbled feta for food on the go.
1) Dry toast the pistachios in the pan for 2-3 minutes before adding the oil, a little freshly grated nutmeg and the spinach.
2) Stir on the hob until the spinach has wilted, then season (adding more nutmeg if necessary) and stir through the lentils before serving.