“This quick and easy side dish is a real delight. Frozen spinach is suggested here as it is more economical and speedy to prepare, but you can substitute it with finely chopped fresh spinach, if you prefer. ”
Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.
Peel and crush the garlic and mix with the yoghurt, ¾ teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up. Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.