SERVES 4 V D P C
8 oz/225 g fresh baby spinach leaves
handful of celery leaves
3 tbsp olive oil
2–3 garlic cloves, crushed
1 tsp cumin seeds
6–8 black olives, pitted and finely chopped
1 large bunch of fresh flat-leaf parsley leaves, finely chopped
1 large bunch of fresh cilantro leaves, finely chopped
1 tsp Spanish smoked paprika
juice of ½ lemon
salt and pepper
toasted flat bread or crusty bread and black olives, to serve
1. Place the spinach and celery leaves in a steamer and steam until tender. Refresh the leaves under cold running water, drain well, and squeeze out the excess water. Place the steamed leaves on a wooden cutting board and chop to a pulp.
2. Heat 2 tablespoons of the oil in a tagine or heavy-bottom casserole. Add the garlic and cumin seeds, then cook over medium heat for 1–2 minutes, stirring, until they emit a nutty aroma. Stir in the olives with the parsley and cilantro and add the paprika.
3. Toss in the pulped spinach and celery and cook over low heat, stirring occasionally, for 10 minutes, until the mixture is smooth and compact. Season with salt and pepper to taste and let cool.
4. Tip the mixture into a bowl and bind with the remaining oil and the lemon juice. Serve with toasted flat bread or crusty bread and olives.