My collection of spices and seasonings steadily expands down to Waitrose. This is the first time I have used pul biber and now I have a whole tub I can enjoy on other recipes. It has a mild tangy flavour and I think it could be used as a much milder alternative to scattering dried chilli flakes over simple dishes to liven them up.
I was also pleased with the dill in this recipe. It brought a delightful freshness to this dish. This could be a brunch or lunch option. Personally, I think it is perfect for summer lunches in the months ahead of us.
270g pack cherry vine tomatoes, stalks removed
2 small garlic cloves, unpeeled
235g pack ready washed spinach
120g Greek yoghurt
3 salad onions, finely sliced
¼ tsp pul biber, plus extra to serve
½ unwaxed lemon, zested and cut into wedges
¼ x 20g pack dill, roughly chopped
4 thin slices light rye boule loaf
Preheat the oven to 200˚C, gas mark 6 and boil a kettle.
Put the tomatoes and garlic in a roasting tin and roast for twelve minutes, until soft.
Meanwhile, put the spinach in a colander in the sink and pour over boiling water to wilt it. Leave to it drain until it is cool enough to handle.
Squeeze out any excess liquid from the drained spinach. Roughly chop it and put it in a medium bowl.
Add the Greek yogurt alternative, salad onions, pul biber, lemon zest and a squeeze of juice and ½ the dill. Stir everything together to combine and season.
Toast the slices of rye bread.
Squeeze the roasted garlic out of its skin, mash with a fork, then spread onto one side of the toast.
Pile the spinach mixture on the garlic toast and top with the roasted tomatoes. Scatter over the remaining dill and a little extra pul biber, according to taste.
Serve at once with the remaining lemon wedges for squeezing over.