With all the pasta, pastry and tomato-based dishes found in Maltese cuisine, any recipe heavy on the greens is welcome.
Ingredients 7
600 g english spinach
3 tbsp extra-virgin olive oil
1 garlic clove, finely chopped
6 anchovy fillets, finely chopped, plus 1 tablespoon oil from the jar
1⁄2 tsp chilli flakes, optional
1⁄2 lemon zest, grated
1 gbejniet, semi-dried, grated
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Method 4
Cut the roots from the and use only the leaves. Wash and drain the leaves thoroughly. Remove excess water by tipping the leaves onto a clean tea towel (dish towel) and patting them dry.
Heat 2 tablespoons of the in a large frying pan over a low heat and add the , and their oil, and if desired. Sauté until the anchovies break right down and the garlic is fragrant.
Add the and and increase the heat to medium. Cook for around 2 minutes, tossing, until wilted.
Serve on a plate topped with the grated and drizzled with the remaining . This salad can also be served chilled.
Simon Bajada's tips
This salad can also be served chilled.
