Spinach salad with yoghurt

Name: Spinach salad with yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg young spinach; 2-4 Garlic cloves; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Sumac

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 kg young spinach
2-4 Garlic cloves
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp Sumac

Directions

1
Clean the spinach, wash thoroughly several times and drain. Peel garlic and chop finely. Heat 3 tablespoons of olive oil in a large pot, fry the garlic in it until transparent. Add the spinach, cover and let it collapse at medium heat. Then cook for about 5 minutes, stirring occasionally.
2
Season with salt and pepper, take the pot off the stove and let it cool down a little. Mix yoghurt, lemon juice and 3 tablespoons of olive oil. If necessary, drain the spinach a little and mix carefully with the yoghurt sauce. Arrange on a deep plate and sprinkle with sumac. Serve lukewarm or cold
3
10 minutes waiting time