Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sig's mexico meets morocco salad,or visa versa. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sig's Mexico meets Morocco Salad,or visa versa is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Sig's Mexico meets Morocco Salad,or visa versa is something which I have loved my entire life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sig's mexico meets morocco salad,or visa versa using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sig's Mexico meets Morocco Salad,or visa versa:
- Take 4 tbsp olive oil
- Get 50 grams crashed cashew nuts or almond flakes
- Prepare 1 large onion, chopped
- Prepare 3 clove garlic
- Prepare 2 lb fresh baby spinach, cleaned
- Take 2 can pinto or borlotti beans, rinsed and drained
- Prepare 4 pieces sundried tomatoes chopped finely
- Get 2 pinch ground nutmeg
- Get 2 pinch ground ginger
- Take 2 pinch ground cinnamon
- Get 2 pinch ground cumin
- Take 1 pinch chili powder
- Get 1 pinch fresh cracked black pepper
- Get 1 pinch ground coriander
- Make ready 1 tbsp flat chopped parsley
- Prepare 1 half fresh red chilli chopped
- Get 1 lemon or small orange, juice only
- Prepare 1 tbsp halved and toasted cashew nuts
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Steps to make Sig's Mexico meets Morocco Salad,or visa versa:
- Heat oil in pan add half the garlic, nuts , sauté (soften).Add hald half the beans, heat through, then add half the spinach cook until it spinach is almost wilted.
- Take of heat set aside in colander to drain . Now do the same with the rest of the onions, garlic, nuts, beans,tomato and spinach. Put first batch into a bowl and drain second batch.
- Add second batch to bowl . Now season with all the spices and the herbs except the chilli. Add the juice .Mix well but gently .
- Roast a few cashew nuts and the chopped chilli quickly , do not burn . Sprinkle over the top and serve .
- This salad can be eaten warm or cold , just don't wilt the spinach, keep it raw.
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