Instructions: Rinse the spinach and cook very quickly in a saucepan until wilted, with just the moisture remaining on the leaves and a little salt. Immediately plunge the spinach into cold water to preserve the bright green color.

Drain well, then chop finely and stir in the yogurt, black pepper and seeded chilli cut into very fine rings. Turn into a serving bowl and, just before serving, sprinkle with the cayenne pepper.

by Diane Seed

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.