Preparation
Step: 1/9
Wash the spinach and drain in a sieve. Coarsely chop the almonds.
Step: 2/9
Peel and finely dice the onions and garlic.
Step: 3/9
Toast the almonds in a dry pan until golden then tip onto a plate.
Step: 4/9
Heat the olive oil in a pan and fry onions and garlic over a medium heat until softened.
Step: 5/9
Add the spinach and cook briefly. Season generously with salt and pepper.
Step: 6/9
Pour 2 tbsp water into the pan, cover and simmer for 1 minute, then set aside.
Step: 7/9
Remove the pomegranate seeds from fruit and mix with the spinach and almonds.
Step: 8/9
Juice half the lemon and mix it with the yogurt, salt and pepper.
Step: 9/9
Cut the remaining lemon half into wedges. Serve the warm spinach salad with yogurt dip and lemon wedges.