Step-by-Step Guide to Make Homemade Sig's Mexico meets Morocco Salad,or visa versa

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sig's mexico meets morocco salad,or visa versa. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sig's Mexico meets Morocco Salad,or visa versa is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Sig's Mexico meets Morocco Salad,or visa versa is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook sig's mexico meets morocco salad,or visa versa using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Mexico meets Morocco Salad,or visa versa:

1. Prepare 4 tbsp olive oil
2. Take 50 grams crashed cashew nuts or almond flakes
3. Get 1 large onion, chopped
4. Take 3 clove garlic
5. Get 2 lb fresh baby spinach, cleaned
6. Make ready 2 can pinto or borlotti beans, rinsed and drained
7. Take 4 pieces sundried tomatoes chopped finely
8. Take 2 pinch ground nutmeg
9. Prepare 2 pinch ground ginger
10. Get 2 pinch ground cinnamon
11. Make ready 2 pinch ground cumin
12. Take 1 pinch chili powder
13. Make ready 1 pinch fresh cracked black pepper
14. Prepare 1 pinch ground coriander
15. Prepare 1 tbsp flat chopped parsley
16. Get 1 half fresh red chilli chopped
17. Get 1 lemon or small orange, juice only
18. Take 1 tbsp halved and toasted cashew nuts

Steps to make Sig's Mexico meets Morocco Salad,or visa versa:

1. Heat oil in pan add half the garlic, nuts , sauté (soften).Add hald half the beans, heat through, then add half the spinach cook until it spinach is almost wilted.
2. Take of heat set aside in colander to drain . Now do the same with the rest of the onions, garlic, nuts, beans,tomato and spinach. Put first batch into a bowl and drain second batch.
3. Add second batch to bowl . Now season with all the spices and the herbs except the chilli. Add the juice .Mix well but gently .
4. Roast a few cashew nuts and the chopped chilli quickly , do not burn . Sprinkle over the top and serve .
5. This salad can be eaten warm or cold , just don't wilt the spinach, keep it raw.

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