- 1 tbsp vegetable oil
- 4 garlic cloves, chopped
- 1/3 tsp carom seeds
- 1 tsp cumin powder
- 500g baby leaf spinach or whole leaf spinach (tough stalks removed and washed)
- 1 knob of butter
- Lemon juice
1. Heat the oil in a non-stick pan and gently cook the garlic and carom seeds.
2. When the garlic has started to colour, add the cumin then spinach and season.
3. Cook until wilted and any excess water has reduced away. Add the butter and a squeeze of lemon juice. Serve alongside the roasted cumin chicken.