Sig's Mexico meets Morocco Salad,or visa versa

• 4 tbsp olive oil
• 50 grams crashed cashew nuts or almond flakes
• 1 large onion, chopped
• 3 clove garlic
• 2 lb fresh baby spinach, cleaned
• 2 can pinto or borlotti beans, rinsed and drained
• 4 pieces sundried tomatoes chopped finely
• 2 pinch ground nutmeg
• 2 pinch ground ginger
• 2 pinch ground cinnamon
• 2 pinch ground cumin
• 1 pinch chili powder
• 1 pinch fresh cracked black pepper
• 1 pinch ground coriander
• 1 tbsp flat chopped parsley
• 1 half fresh red chilli chopped
• 1 lemon or small orange, juice only
• 1 tbsp halved and toasted cashew nuts

1. Heat oil in pan add half the garlic, nuts , saute (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 .
3. Now do the same with the rest of the onions, garlic, nuts, beans,tomato and spinach.
4. Put first batch into a bowl and drain second batch.
5. Add second batch to bowl .
6. Now season with all the spices and the herbs except the chilli.
7. Add the juice .Mix well but gently .
8. Roast a few cashew nuts and the chopped chilli quickly , do not burn .
9. Sprinkle over the top and serve .
10. This salad can be eaten warm or cold , just don't wilt the spinach, keep it raw.

olive oil, nuts, onion, clove garlic, baby spinach, pinto, tomatoes, ground nutmeg, ground ginger, ground cinnamon, ground cumin, chili powder, fresh cracked black pepper, ground coriander, parsley, lemon, nuts

Taken from cookpad.com/us/recipes/363739-sigs-mexico-meets-morocco-salador-visa-versa (may not work)