Roasted tomato and spinach tartines
Roasted tomato and spinach tartines
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Ingredients
Method
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 10-12 minutes, until soft. Meanwhile, put the spinach in a colander in the sink and pour over boiling water to wilt it. Leave to drain.
When the spinach is cool enough to handle, squeeze out any excess liquid, then roughly chop and put it in a medium bowl. Add the 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, top with the roasted tomatoes, then scatter over the remaining dill and a little extra pul biber. Serve at once with the remaining lemon wedges for squeezing over.
