Spinach cake (or cupcakes) with herb salad

I love a good salad, and this salad hit the spot during these hat days. It is super healthy and relatively easy to make.

I was initially intrigued by the spinach cake. The salad with all the fresh herbs makes the cakes pop with fresh flavours. The recipe may look long, but it is pretty straightforward. The spinach cakes can also be enjoyed as appetisers, hors d'oeuvres, or healthy snacks. They are herby with that touch of salt from the cheese. The greens are fresh, and the mix of herbs and vinaigrette brightens the dish. This cookbook, from David Tanis, one of my favourite chefs, is spectacular. Filled with recipes from across the globe, sorted by country, it brings fresh and healthy flavours and dishes to your table. Davis Tanis' depth of knowledge of ingredients, food, and cuisines is amazing.

For more recipes from this cookbook, click here.

Ingredients:

For the spinach cakes:

1 1/2 lb spinach, washed thoroughly and tough stems removed

2 medium leeks, halved, washed to remove all grit, and thinly sliced

2 tablespoons butter

Salt, to taste

1 teaspoon pepper

2 cups whole milk

6 large eggs

A pinch of chilli or cayenne powder

A little Parmesan or Pecorino cheese, grated

For the Herb salad:

8 handfuls of mixed greens, red and green lettuce, iceberg lettuce, arugula, or other

1/2 cup mixed fresh herbs, mint, cilantro, parsley, tarragon, celery leaves or other

1 shallot, finely diced

Juice of 1 lime or lemon

1/4 cup olive oil

Salt and pepper

To make the spinach cake:

Heat the oven to 400°F.

Melt the butter in a large pan on a medium-low flame. Sauté the leeks, pepper and salt, and sauté until soft but not coloured, about 3-5 minutes.

Add the spinach in batches, shaking off as much water as possible. Sauté until wilted and bright green. Do not overcook; they will turn dull green and be unappetizing. Remove from the heat and cool.

Mix in the milk, eggs, nutmeg, and chilli/cayenne powder and blend using a hand blender (or regular blender) to a smooth purée.

Pour the purée into a muffin tray (or mini muffin tray) and top with a sprinkling of cheese. Bake 30 minutes for muffins and 15-17 minutes for mini muffins. Remove and cool.

To make the salad:

Mix the shallot, lemon/lime juice, salt, pepper and olive oil. Set aside. To serve:

Place the spinach cakes in the centre of a bowl, either an individual-size serving bowl or a larger group bowl. Toss the greens and herbs with some dressing and surround them with the cakes. Drizzle some of the dressing over the leaves and cakes and serve immediately.

Note: You cannot dress the greens too early; lime/lemon in the dressing will cause the greens and herbs to wilt.