- 1 tbsp olive oil
- 4 cloves of garlic, peeled and
- sliced into paper thin slices
- 1 tbsp butter
- 200 g fresh red veined baby
- spinach
- 3 cups of fresh peas or frozen
- peas
- A handful of fresh mint leaves
- 100 ml extra virgin olive oil
- 1 tbsp lemon juice
- NoMU Just salt Grinder
- NoMU Just pepper Grinder
Minty garlic peas with baby spinach
Cook the peas briefly in salted boiling water, taking care not to overcook them as you don’t want them to turn grey and wrinkly!
While they’re cooking, heat up the olive oil in a large non-stick frying pan and fry the garlic slices over medium heat till slightly golden. Be careful not to burn the garlic as this will make them taste bitter!
Add some butter to the same pan, add the spinach and cook until just wilted. Add the drained peas and fresh mint and mix well in the pan.
Add a squeeze of lemon and another drizzle of olive oil and serve in a warmed serving dish.
Serves 6
