Simple Way to Make Homemade Sig's Mexico meets Morocco Salad,or visa versa

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sig's mexico meets morocco salad,or visa versa. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sig's Mexico meets Morocco Salad,or visa versa is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sig's Mexico meets Morocco Salad,or visa versa is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have sig's mexico meets morocco salad,or visa versa using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Mexico meets Morocco Salad,or visa versa:

1. Make ready 4 tbsp olive oil
2. Get 50 grams crashed cashew nuts or almond flakes
3. Make ready 1 large onion, chopped
4. Take 3 clove garlic
5. Prepare 2 lb fresh baby spinach, cleaned
6. Get 2 can pinto or borlotti beans, rinsed and drained
7. Get 4 pieces sundried tomatoes chopped finely
8. Prepare 2 pinch ground nutmeg
9. Get 2 pinch ground ginger
10. Get 2 pinch ground cinnamon
11. Take 2 pinch ground cumin
12. Take 1 pinch chili powder
13. Get 1 pinch fresh cracked black pepper
14. Get 1 pinch ground coriander
15. Take 1 tbsp flat chopped parsley
16. Make ready 1 half fresh red chilli chopped
17. Make ready 1 lemon or small orange, juice only
18. Take 1 tbsp halved and toasted cashew nuts

Instructions to make Sig's Mexico meets Morocco Salad,or visa versa:

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

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