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.