It’s Monday. How you livin’?
I’m living slow… Living like the biggest thing I accomplished yesterday was finishing season 2 of Downton Abbey (dang, WWI was an emotional roller coaster!) Living like I was so lazy yesterday that it’s taken the majority of my Monday to pull me out of my laziness slump and get my shizzle together.
I’m getting there.
Real talk: inspiration has been escaping me lately – in writing and in food. I’ve been doing my very best to work through it, but other things have been majorly clouding my head. Important things. Real life things.
But it’s time to get back on track!
Where to turn when I need to look at my crisper drawer with fresh eyes? To the badass vegetable master himself, Yotam Ottolenghi. Half an hour flipping through Plenty can work wonders – with beautiful photos and some fearless veggie cooking, I’m feeling the spark again already.
Warm White Bean, Spinach and Herb Salad with Sumac
inspired by Ottolenghi’s Plenty
- 1 1/2 cups cooked white beans (or 1-14oz./400-gram can), rinsed and drained
- olive oil
- 1 clove of garlic, finely chopped or minced on a microplane
- 4 spring onions or scallions thinly sliced
- 1 teaspoon chili flakes
- 3 cups fresh spinach, roughly chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro/coriander
- 1/4 cup crumbled feta
- 1 tablespoon lemon juice
- 1/2-1 tablespoon sumac
- salt & pepper
Heat 1 tablespoon of olive oil over a medium-high heat in a large pan. Add white beans and cook for 4 minutes, stirring only once or twice allowing them to turn golden in places.
Stir in garlic, scallions, chili flakes, spinach and season with salt and pepper to taste. Cook for 1-2 minutes, stirring occasionally – allowing spinach to wilt down. Remove from heat and allow to cool for a couple of minutes.
Top with parsley, coriander and feta. Drizzle with a bit more olive oil, lemon juice and sprinkle with sumac. Serve warm or at room temperature.