(Garlic bulbils are the small bulbs that develop in the garlic plant if you leave it on the plant.)
In a small skillet, heat the two tablespoons of olive oil over medium heat. Add the bulbils and sauté until lightly golden brown. Remove the bulbils from the oil and place in a small mixing bowl. To them, add the remaining oil and the cider vinegar.
Slice the tomatoes in halves or quarters depending on the variety you are using and arrange them on a serving plate. Scatter the sliced radish pods over the top of the tomatoes and season to taste with salt and pepper. Pour the oil, vinegar and bulbil mixture over the top and serve.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
(Garlic bulbils are the small bulbs that develop in the garlic plant if you leave it on the plant.)
Directions
In a small skillet, heat the two tablespoons of olive oil over medium heat. Add the bulbils and sauté until lightly golden brown. Remove the bulbils from the oil and place in a small mixing bowl. To them, add the remaining oil and the cider vinegar.
Slice the tomatoes in halves or quarters depending on the variety you are using and arrange them on a serving plate. Scatter the sliced radish pods over the top of the tomatoes and season to taste with salt and pepper. Pour the oil, vinegar and bulbil mixture over the top and serve.