For 2p, blanch 400 grams of fresh spinach. Drain. Chop.
Chop and fry 2 garlic cloves and 1 onion in a drizzle of olive oil. Stop the fire. Add the spinach, 50 grams of almond flour, 100 grams of fresh ricotta, 2 eggs, 20 grams of grated parmigiano and 1 table spoon of dried thyme. Mix, add nutmeg, pepper and salt.
Cover a small spring form with baking paper. Pour the mixture in the form. Store in the fridge.
Put 400 grams of cherry tomatoes on baking paper. Add 2 unpeeled garlic cloves and a drizzle of olive oil. Bake in the oven at 180° for approximately 30 mins. After 10 mins, add the spinach cake. Bake for approximately 20-30 mins, until ready.
Serve the cake with the roasted tomatoes. Finish with some balsamic vinegar. Serve with some dandelion salad.
Doc V's Healthy Kitchen 