Roasting garlic subdues its pungent taste.
12 cloves garlic, peeled
1/2 cups pine nuts, lightly toasted
4 tbsp olive oil
juice of ½ lemon
1 lb spinach
freshly ground black pepper
Preheat oven to 375C. Place the unpeeled garlic in a small roasting dish, drizzle 2 tbsp olive over garlic and toss to coat evenly. Bake for about 15 minutes until the garlic cloves become slightly charred around the edges. While still warm, tip the garlic cloves still into a salad bow. Add the spinach, pine nuts, lemon juice and remaining olive oil Toss well and season with pepper to taste.