Farm Direct Coop Recipesor. . . what you can do with your share!

Spinach Salad with Roasted Cumin Seeds

(from 1,000 Indian Recipes by Neelam Batra)

• 2 tsp cumin seeds, dry roasted and coarsely ground
• 5 cups firmly packed spincach leaves, trimmed, washed & drained
• 1 tsp peanut oil
• 1/2 tsp ground ginger
• 1 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1 cup nonfat plain yogurt, whisked smooth
• 1/2 tsp salt, to taste
• fresh ground black pepper, to taste

1. Roast the cumin seeds in a small skillet over medium heat until a highly fragrant smoke arises and the seeds are a few shades darker, about 2 minutes.  Remove from heat and when cool, grind in a spice or coffee grinder.
2. Heat the oil in a small saucepan and then add first the ginger, then the lemon juice and honey, stir to mix.  Remove from heat and let cool.
3. Mix in the yogurt, 1 tsp cumin seeds, salt and black pepper.  Add the spinach and toss lightly to mix.  Sprinkle the remaining cumin seeds on top and serve.