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🍽️ Moroccan Spinach Salad with Pomegranate and Yogurt

228 kcal · 30 min · 4 servings

Ingredients

• 350 g fresh spinach leaves
• 75 g almond kernels
• 60 g onions (2 onions)
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• pepper
• 1 pomegranate
• 200 g yogurt (3.5% fat)
• 1 organic lemon

Instructions

1. 1. Wash the spinach thoroughly in a colander and let it drain well.
2. 2. Roughly chop the almonds.
3. 3. Peel the onions and cut them into fine cubes.
4. 4. Peel the garlic and chop it finely.
5. 5. Toast the almonds in a pan without fat.
6. 6. Remove the almonds from the pan and wipe the pan clean with kitchen paper.
7. 7. Heat the olive oil in the pan.
8. 8. Sauté the onions and garlic in it until they are translucent.
9. 9. Add the spinach to the pan.
10. 10. Season the spinach generously with salt and pepper.
11. 11. Sauté the spinach briefly.
12. 12. Add two tablespoons of water to the pan.
13. 13. Cover the pan and steam the spinach for one minute.
14. 14. Remove the spinach from the pan and place it on a plate.
15. 15. Cut a wedge-shaped piece at the crown end of the pomegranate fruit.
16. 16. Hold the fruit over a bowl and break it apart with some pressure.
17. 17. Remove the white membranes from the seeds.
18. 18. Mix the spinach with the pomegranate seeds and the almonds.
19. 19. Stir the yogurt with salt and pepper.
20. 20. Rinse a lemon hot and dry it.
21. 21. Cut the lemon in half.
22. 22. Squeeze one half and stir the juice into the yogurt.
23. 23. Pour the yogurt sauce over the spinach salad.
24. 24. Cut the remaining lemon into wedges.
25. 25. Garnish the salad with the lemon wedges.
26. 26. Serve the salad while still lukewarm.

Nutrition per serving

• kcal: 228
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 8 g