Roast garlic & tahini spinach
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
- Serves: 6 persons
- olive oil, for drizzling
- 1whole garlic bulb
- 4tbsp tahini
- 750g spinach, any thick stems removed and larger leaves chopped
Step 1Drizzle 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.
Step 2Squeeze 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.
Step 3Put 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.