Preparation

Wash the spinach and drain in a sieve. Coarsely chop the almonds.

Peel and finely dice the onions and garlic.

Toast the almonds in a dry pan until golden then tip onto a plate.

Heat the olive oil in a pan and fry onions and garlic over a medium heat until softened.

Add the spinach and cook briefly. Season generously with salt and pepper.

Pour 2 tbsp water into the pan, cover and simmer for 1 minute, then set aside.

Remove the pomegranate seeds from fruit and mix with the spinach and almonds.

Juice half the lemon and mix it with the yogurt, salt and pepper.

Cut the remaining lemon half into wedges. Serve the warm spinach salad with yogurt dip and lemon wedges.