Cardamom Spinach Puree

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 750 g baby spinach leaves
• 1 ounce unsalted butter
• 2 shallots, finely chopped
• 1 teaspoon cardamom, freshly ground
• 1/4 teaspoon hot pepper flakes
• 3 1/2 ounces double cream
• 1/2 lemon, zest of, grated
• 3 tablespoons sliced almonds, toasted

Recipe

• 1 blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
• 2 squeeze out water until spinach is quite dry.
• 3 place in a blender and blitz to a coarse puree.
• 4 heat butter in a saucepan, add shallots and cook for 1 min, until softened.
• 5 add cardamon and chili and mix well.
• 6 stir in the spinach and cream and heat gently until they are lightly bound together.
• 7 add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.