Meat-free Archives

Beans recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Sauce recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Preserves and

Roast cauliflower, garlic and white bean soup

30 minutes

Brunch recipes

Steamed mussel pot

10 minutes

Creamed spinach with smoked chilli-yoghurt

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T butter
1 T olive oil
100 g leeks, washed and roughly chopped
2 garlic cloves, finely chopped
400 g baby spinach
1 cup Woolworths Ayrshire full-cream yoghurt
2 t mint, roughly chopped
Ciabatta, for serving
Sea salt, to taste

For the chilli oil:

2 T olive oil
1 t smoked paprika
2 t smoked chilli flakes
2 t Woolworths Lazy Kettle Hickory liquid smoke (optional)

Method

Heat the butter and olive oil in a nonstick pan over a medium heat. Add the leeks and fry until soft and translucent. Add the garlic and cook for 1 minute.
Add the spinach and fry until wilted. Stir through the yoghurt and mint, then remove from the heat.
To make the chilli oil, heat the olive oil and spices until sizzling. Add the liquid smoke. Remove from the heat and fold in the yoghurt and spinach. Season and serve with ciabatta.

Cook's note: Use full- or double-cream yoghurt so it doesn’t split when heated. It makes a deliciously rich and creamy sauce.

Discover more recipes featuring yoghurt here.

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Shop Woolworths' creamed spinach here.

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Tomato broth with baby spinach, cannellini beans and olives

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Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

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Roast cauliflower, garlic and white bean soup

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Steamed mussel pot

Creamed spinach with smoked chilli-yoghurt

Creamed spinach with smoked chilli-yoghurt

Ingredients

Method

ADVERTISING PROMOTION