30ml chopped fresh thyme, plus a few whole
sprigs to garnish
Method :
To make the
dressing, remove the skins from the garlic when cool, then chop and
combine with the remaining ingredients in a screw top jar. Chill. Wash
and dry the spinach. Toast the sesame seeds in a dry frying pan, shaking
frequently over a moderate heat until golden. Set aside.
Heat the
butter and oil in a frying pan. Fry the shallots for 4-5 minutes until
softened, then stir in most of the chili strips and fry for 2-3 minutes
more. In a bowl, layer the spinach with the shallot mixture, and the
tomato slices. Pour over the dressing. Sprinkle with sesame seeds and
serve, garnished with thyme sprigs and chili strips.
Serrano
chilies are the "secret weapon" hidden in these spinach leaves.
