Roast garlic & tahini spinach
- Melissa Thompson – Journalist and food writer
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Serves 6
Easy
Prep: 5 mins
Cook: 45 mins - 50 mins
A star rating of 4 out of 5.1 ratingRate
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Cook this roast garlic and tahini spinach side dish on the barbecue for a flavourful summer side dish. It goes beautifully with our masala spatchcock chicken
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Masala spatchcock chicken
A star rating of 3.7 out of 5.3 ratings
Mustard seed new potatoes
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Roast garlic & tahini spinach
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
olive oil
for drizzling
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1 whole garlic bulb
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4 tbsp tahini
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750g spinach
any thick stems removed and larger leaves chopped
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Nutrition: Per serving
- kcal95
- fat7g
- saturates1g
- carbs2g
- sugars0.5g
- fibre3g
- protein6g
- salt0.9g
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Method
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step 1
Drizzle a little olive oil over the garlic bulb and season with ½ tsp salt. Wrap in foil and put on the grill close to the heat source, but not directly over the coals. Cook for 35-40 mins until soft, then leave until it’s cool enough to handle.
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step 2
Squeeze half the roasted garlic out into a bowl and squash with a fork to make a paste. Stir in the tahini, ½ tsp sugar, ½ tsp salt and ½ tsp black pepper, and mix well. Stir in 4-5 tbsp water, or enough to make a pale, loose dressing.
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step 3
Put a flameproof pan on the grill directly over the coals and cook the spinach for a few minutes, stirring until wilted and tender (you may need to do this in batches). Remove from the heat, drain off any excess water and stir into the tahini dressing before serving.
Recipe from Good Food magazine, April 2023
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A star rating of 4 out of 5.1 rating
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