Spinach, walnut and pomegranate salad

Ingredients for 4 servings:

• 2 tbsp olive oil, best
• 1 onion(s), finely diced
• 250 g spinach, fresh, cleaned, coarsely chopped
• 30 g walnuts, chopped
• 1 garlic clove(s), finely chopped
• 150 g yogurt, Greek
• 20 g mint, roughly chopped
• ½ pomegranate, seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion in olive oil until translucent, add the spinach, and let it wilt. Remove the pan from the heat. Roast the walnuts in a small pan over medium heat without fat, then chop them. Crush the garlic with a little salt and mix it into the yogurt. Drain the spinach, season with salt and pepper, and place it in a shallow baking dish. Pour the yogurt over the spinach and sprinkle with pomegranate seeds, nuts, and mint.