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Spinach and yoghurt sauce

This sauce is great with the spring onion pancakes, but it’s also really good served alongside slow-cooked lamb (its bright flavour is perfect here) or any similarly rich dish. I also love it on the table with a spicy curry.
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Ingredients

  • 1 large bunch English spinach
  • 1 Tbsp coconut oil
  • 1 cup 260 g Greek-style yoghurt
  • 1 tsp lemon juice
  • 1 tsp honey or to taste

Instructions

  • Roughly chop the spinach leaves.
  • Wash them in the sink, then place in a colander to drain the excess water.
  • Melt the coconut oil in a heavy-based frying pan over medium heat.
  • Add the chopped spinach and toss for a few minutes or until collapsed and bright green.
  • Reduce the heat to low, cover and cook for a couple of minutes.
  • Remove from the heat and allow to cool for a few minutes.
  • Transfer the spinach to a food processor with the yoghurt, lemon juice and honey, then blitz until you have a fine purée.
  • Taste and adjust if needed – does it need a little more lemon juice or to be softened by a smidge more honey?
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Course; Sauce