Cup of Yum
1. Give your spinach a thorough wash and chop the leaves from the stems. Place the stems in the fridge. These can later be used in a spinach stem salad.
2. Roughly chop your spinach leaves.
3. Heat your olive oil in a large frying pan on a medium heat and add your sliced onion.
4. Stir around for a few minutes until your onion is sweating and becoming translucent.
5. Now add your spinach. Depending on the size of your pan, you might have to wait for some to start wilting before you add more.
6. Keep stirring the spinach and onion mixture around until your spinach is wilted and is becoming dark green in colour.
7. Now add your paprika salt and freshly ground black pepper before pouring in around half a cup of cold water.
8. Stir and leave to simmer for around 5 minutes.
9. If all the water evaporates before your spinach mixture is cooked, add a splash more. We like a little bit of liquid in the mix.
10. When your spinach is thoroughly cooked and onions are soft, remove from the heat and pour into a serving bowl and allow to cool.

For The Topping

1. Add your grated garlic to your yoghurt and mix thoroughly.
2. Once your spinach has cooled, spoon the yoghurt over the top of the mixture, in the centre, so that there is still some exposed spinach around the edges.
3. Sprinkle your broken walnuts over the top.
4. Now place a small frying pan over a high heat, add the oil and paprika and stir for a few seconds until the oil takes on the colour of the paprika.
5. Remove from the heat and drizzle over your yoghurt topping.