Great w ays to help you get a little greener
Preserved lemon, spinach & cherry tomato pilaf
■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, sliced thumb-sized piece of ginger, peeled and finely chopped
2 tsp smoked paprika
3 preserved lemons, pith removed and rind finely chopped
1 cinnamon stick
200g long-grain rice
700g vegetable stock
100g baby spinach
250g cherry tomatoes
½ small bunch of flat-leaf parsley, finely chopped
Heat the oil in a large pan or casserole dish and fry the onion with a Toss in the spinach and cherry tomatoes, stir briefly, put on a lid and cook gently for 20 mins. Remove the lid and stir through the parsley, adding a splash of water if it looks a little dry. Season and serve.
