Makes: 12 mini tarts
Ingredients
● 300g fresh spinach
● 30g fresh coriander
● 4 eggs, beaten
● 250g frozen peas
● 1 tbsp ground coriander
● Salt and pepper
● 200g fresh goat's cheese
For the salad:
● 2 large fennels
● 2 jazz apples
● 2 lemons
● 1 pomegranate
● Olive oil
● Salt, pepper
Method
● Heat the oven to 200°C.
● Wash the spinach and cook in 125ml of water. When cooked, drain as much water as you can.
● Wash and chop the fresh coriander. Add it to the spinach and mix in two of the eggs. Season and put aside.
● Boil the peas, drain, and add the other two beaten eggs, the ground coriander, salt and pepper.
● Cut the goat cheese into pieces.
● Using an oiled silicone cupcake mould/tray, put a bit of the spinach and coriander mixture in the bottom of each cup then a bit of goat's cheese, and top with the pea mixture. Repeat until you have filled all the moulds.
● Bake for approximately 30 minutes.
● Cool and gently remove each cake.
● To prepare the salad: wash, slice and cut the fennel bulbs into small pieces.
● Wash, core and slice the apples thinly and sprinkle with the juice of one of the lemons to prevent them browning.
● Deseed the pomegranate.
● Mix everything together in a bowl and add 6-8 tablespoons of olive oil, the juice of the other lemon, salt and pepper.
● Serve the cakes on top of the salad at room temperature.
