in season: SPINACH

Next time you're brunching, try these spiced green pancakes for great taste with the added benefits of iron and vitamin K

SPINACH PANCAKES WITH HARISSA YOGHURT & POACHED EGGS

PREP 15 MINS COOK 20 MINS SERVES 3 (AS A BREAKFAST)

• 100g baby spinach leaves
• 50g margarine
• 4 x 60g eggs
• 150g (1 cup) plain flour
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 250ml-300ml skim milk
• 150g natural yoghurt
• 1-2 tsp harissa paste, to taste
• 1 tbsp white vinegar
• 1 tsp nigella seeds (optional)
• 3 handfuls of baby spinach, to serve
• 1 small avocado, sliced, to serve

1 Heat a medium non-stick frying pan over medium heat. Add the spinach and cook, stirring often, until it wilts. Transfer the spinach to a small food processor.