Our 10 best spinach recipes — theguardian.com

This zingy salad is as simple as it is flavourful. Serve with a couple of other Middle Eastern-inspired dishes and some flatbreads for a mezze spread. Morito by Sam and Sam Clark (Ebury) Serves 4 2 tbsp sugar 2 tbsp salt 500ml water ½ lemon, cut into quarters 4 tbsp extra virgin olive oil 500g spinach leaves, washed and drained 1 tbsp lemon juice 1 To make a brine, dissolve the sugar and salt in the water, mixing with your fingertips. With a sharp knife, lightly trim the thin core of each lemon segment, as this can be a bit tough and it then makes it easier to remove any pips. Slice each wedge across into thin triangles. Stir them into the brine and leave to soften for 40 minutes to 1 hour. Drain well.

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