By Yottam Ottolenghi

This is great as it is, with toasted sourdough, or alongside roast chicken or lamb. Serves four, as a side.

3½ tbsp olive oil

¼ cup pine nuts, roughly chopped

1 tbsp sherry or red wine vinegar

¼ cup golden raisins

¼ tsp turmeric

½ cup Greek yogurt

1 onion, peeled and thinly sliced

2 garlic cloves, peeled and crushed

¼ tsp chilli flakes

½ tsp cumin seeds, lightly crushed

1 tbsp thyme leaves

Salt

½ lb washed spinach leaves

Heat a teaspoon and a half of the oil in a small saucepan on a medium flame. Fry the pine nuts for two to three minutes, stirring frequently, until golden-brown, then set aside.

Wipe the saucepan, add the vinegar and raisins, and put the pan on a medium-high heat for a minute, just until the vinegar comes to a boil. Tip into a second small bowl and leave the raisins to plump up.

Wipe the saucepan again, add the turmeric and the yogurt, stir, and set to one side.

On a medium-high flame, heat the remaining three tablespoons of oil in a large sauté pan for which you have a lid. Fry the onion for eight minutes, until soft and golden-brown, then stir in the garlic, chili, cumin, thyme and an eighth of a teaspoon of salt. Fry for two minutes, until the garlic is browned, then add the spinach in three batches, stirring in each batch slowly and covering the pan for 30 seconds before adding the next. 

Once all the leaves are wilted, cook uncovered for a minute or two, so most of the liquid evaporates, then stir in the pine nuts, raisins and a quarter-teaspoon of salt.

Just before serving, gently heat through the yogurt/turmeric mix for a minute on a medium heat, until just warm, then spread the yogurt on the serving platter. Spoon the warm spinach in the center, leaving a rim of yogurt all around, and serve at once.