Spinach, Walnut & Pomegranate Dip and Flatbreads
Sharing Dish | with Lemon and Onion
- Milk
- Nuts
- Walnuts
- Cereals containing gluten
- Wheat
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
- Milk
This recipe takes inspiration from pkhali, a traditional Georgian dip that consists of blended walnuts and fresh vegetables, usually spinach. Here, we've used lemon juice to add acidity and balance the richness of the blended walnuts. Serve with fresh, sweet pomegranate and warm flatbreads for dipping.
Ingredients
1 unit(s)
Onion
1 unit(s)
Lemon
1 unit(s)
Pomegranate
150 grams
Baby Spinach
100 grams
Cream Cheese
(Contains: Milk)
40 grams
Walnuts
(Contains: Nuts, Walnuts, Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts, May contain traces of allergens)
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat, May contain traces of allergens, Milk)
Not included in your delivery
20 grams
Butter
1 tsp
Sugar for the Onions
2 tbsp
Olive Oil
Nutrition Values
Utensils
Cooking Steps
a) If you don't have a microwave, heat your oven to 220Ā°C/200Ā°C fan/gas mark 7 for the flatbreads.
b) Halve, peel and thinly slice the onion.
c) Heat the butter (see pantry for amount) in a large frying pan on medium heat.
d) Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
e) Once golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) While the onion fries, boil a full kettle. Halve the lemon.
b) Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
c) Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.
a) If you have a blender, blend the wilted spinach, cream cheese, caramelised onion, half the walnuts, a good squeeze of lemon juice and the olive oil (see pantry for amount) until smooth, 1-2 mins. Season with salt and pepper.
b) If you don't have a blender, add the same ingredients to a large bowl and mash with a fork until combined. You may not need as much olive oil if you aren't using a blender, so add it to the bowl slowly.
a) Place the flatbreads on a plate and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs. If you're using the oven, put the flatbreads onto a baking tray and bake on the bottom shelf until warm and starting to turn golden, 3-4 mins.
b) Cut the warmed flatbreads into 2cm thick batons.
c) Spoon the dip into a serving bowl. Sprinkle over the pomegranate seeds and remaining walnuts.
d) Arrange the flatbread dippers on a serving platter to finish.
Enjoy!
