Jamie's Food Team
By Ben Slater
10 mins
Super easy
serves 4
About the recipe
Whip up an easy spinach daal in next to no time – just add Jamie’s Dreamy Black Daal! Mop it all up with this fun spin on peshwari naan.
Recipe From
Ingredients
2 x 250g pouches of Jamie Oliver Dreamy Black Daal
400g baby spinach
30g almonds
30g desiccated coconut
30g raisins
1 tablespoon ghee, plus extra for spreading
4 slices of white bread
1 fresh red chilli
Top Tip
No toastie machine? No problem! Pop the sandwich in a sturdy non-stick frying pan on a medium-low heat, placing something flat with a little weight, like a saucepan, on top of the sandwich, before toasting for 2 minutes on each side, or until golden and crisp.
Method
- Place the Dreamy Black Daal in a large microwave-proof bowl, add the spinach on top, cover with non-PVC clingfilm and microwave on full power for 2½ minutes, or until the spinach has wilted and the daal is piping hot.
- Meanwhile, tip the almonds, coconut, raisins and ghee into a food processor and blitz until well combined.
- Lightly spread a little ghee over each slice of bread, then flip and spread the fruity, nutty mix over two of the slices. Pop the remaining slices of bread on top, butter-side up, and place the sandwich in a hot toastie machine for 5 to 6 minutes, or until golden.
- Fold the spinach through the daal, divide between 4 bowls, then finely slice the chilli and sprinkle over the top. Halve the cooked peshwari toasties, add a piece to each bowl and serve up!
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