Method

• Dry fry mustard and cumin seeds in a frying pan until they pop
• Remove from heat
• Wash and de-stem spinach
• Blanch quickly in boiling water, refresh, drain and squeeze out excess water
• Chop spinach finely
• Crush garlic and add along with spinach, salt, pepper and spices to the yoghurt
• Zest and juice lemon and add to yoghurt
• This goes well with some warm pitas, or perhaps alongside a succulent steak or a hot curry