Spinach and poppadum millefeuille

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat the butter in a pan over a medium heat until foaming and fry the garlic and chilli for 2-3 minutes. Add the spinach and continue to cook until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper, then add the lime juice.
To make the millefeuille, place a poppadum onto a serving plate and top with half the spinach mixture. Place another poppadum on top, then top with the remaining spinach mixture. Finish with the final poppadum.
Serve sprinkled with the curry powder.

Â½ red chilli, chopped

1 garlic clove, peeled, finely sliced

Â½ lime, juice only

2 handfuls spinach leaves, washed

salt and freshly ground black pepper

pinch curry powder, to serve

25g/1oz butter

3 ready-cooked poppadums

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!