ingredients: 

method:

4 tbsp olive oil

To make the salad, fry the pancetta in 1 tbsp olive oil until crispy. Set aside. Lightly toast the pine nuts over low heat until light brown. Heat 2 tbsp olive oil in a sauté pan and gently fry the half the onion and garlic until soft, add half the spinach and cook over high heat for 4-5 mins until wilted and most of the liquid has evaporated. Transfer spinach mix to a warm colander. Repeat. Transfer first batch from colander to a warm serving dish and place second batch in warm colander to drain. Meanwhile whisk together 1 tbsp olive oil, orange juice and rind. Season with nutmeg, salt and pepper. Add the second spinach mix with dressing, scatter with the nuts and pancetta and serve.                                                      serves 6

50g pine nuts

1 large red onion

2 cloves garlic

1 kg baby spinach leaves

1 tbsp olive oil

juice 1 orange

grated rind ½ orange

freshly grated nutmeg

salt and pepper to taste