Spinach Mousse, Bean and Egg Salad Recipe

Spinach Mousse, Bean and Egg Salad Recipe

Ingredients: Serves 4

450 g/1 lb spinach
30 ml/2 tbsp sunflower or corn oil
1 onion, roughly chopped
15 ml/1 tbsp vegetarian gelatin

20 ml/4 tsp Worcestershire sauce

Salt and freshly ground black pepper

150 ml Greek-style plain yoghurt
150 ml double (heavy) cream
Mixed salad leaves
425 g/15 oz/1 large can red kidney beans, drained
1 garlic clove, crushed
15 ml/1 tbsp red wine vinegar
3 hard-boiled (hard-cooked) eggs
4 cherry tomatoes

Method:

Wash the spinach thoroughly in several changes of cold water and discard any tough stalks. Heat half the oil in a pan, add the onion and fry (saute) for 2 minutes until soft but not brown. Add the spinach and cook, stirring, for 1 minute. Reduce the heat, cover and cook gently for 5 minutes until the spinach and onions are tender. Tilt the pan and add the gelatin to the juices. Boil, stirring, for 2 minutes (or according to the packet directions). Cool slightly, then puree in a blender or food processor. Add the Worcestershire sauce and a little salt and pepper. Whip the yoghurt and cream together until peaking. Fold into the puree. Turn into an oiled 1.2 liter/2.5 pt/5 cup ring mould and chill until set. Turn out on to a bed of mixed salad leaves. Mix the drained beans with the garlic, the remaining oil and the vinegar. Season to taste. Spoon into the centre of the ring and garnish round the ring with quartered hard-boiled eggs and cherry tomatoes.

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