TAMIZ MAGAZINE · STARTER

Almond Cream Cheese with Sautéed Spinach, Lemon and Black Pepper

A dish that looks impressive and takes ten minutes. A smooth layer of almond cream cheese, spinach tossed in olive oil until glossy, and a hint of lemon zest with plenty of coarsely ground black pepper.

Prep 10 minutes Serves 2 to 4 VEGAN · GLUTEN FREE

About This Dish

Spinach reached Europe from Persia by way of Spain in the Middle Ages, and in Mediterranean cooking it is still at its best wilted quickly in olive oil with garlic. The lemon and black pepper go on at the end, once the heat is off, to keep the colour and the freshness.

What You Need

1 cup of Tamiz Almond Cream Cheese
200 g fresh spinach leaves
3 tbsp olive oil, plus a little for serving
2 garlic cloves, thinly sliced
Zest of one lemon and a little of the juice
Coarsely ground black pepper, and salt

How to Make It

1 Spread the almond cream cheese over the base of a flat serving plate in a generous layer, and let it come to room temperature.
2 Heat olive oil in a wide pan, add the garlic and fry for about half a minute until fragrant, without letting it brown.
3 Add the spinach in batches and toss for a minute until it wilts and turns glossy. Season with salt, black pepper and a little lemon juice.
4 Arrange the spinach over the cream cheese, scatter lemon zest and ground black pepper, and drizzle good olive oil. Serve immediately with warm bread.

Illustration of the dish ingredients: Tamiz almond cream, spinach leaves, olive oil, garlic and lemon

The dish with a pepper mill in the background

Want to Make It at Home?

You can find it in natural food shops and delicatessens across the country.

Where to Buy