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Wild Spinach and Lemon Salad

Wild Spinach and Lemon Salad – Forkwise recipe card (illustration, no photo yet)
LunchMiddle Eastern⏱ 15 minServes 4Medium⚡ Five & FastGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • Spinach
  • Lemon or lime
  • Salt
  • Sumak
  • Black pepper
  • Olive oil

Method

  1. Clean the spinach leaves and remove stems.
  2. Blanch leaves in boiling water for 2–3 minutes.
  3. Rinse in cold water.
  4. Wash lemon thoroughly.
  5. Slice lemon paper-thin with sharp knife.
  6. Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on.
  7. Sprinkle with coarse ground black pepper, salt, and sumak.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.