Warm salad of borlotti beans and spinach with pomegranate molasses

This is a very tasty warm salad that would go nicely with fish, duck or lamb. I just ate it by itself for lunch. You can use canned borlotti beans, or cannelini. Personally I like to soak a big batch of dried beans overnight then cook them up for a couple of hours with some herbs then freeze in yoghurt pots.

If you have any fresh pomegranate seeds, these would be great to add.


  • 2 tblsp extra virgin olive oil
  • 2 red onions
  • 2 cloves garlic
  • 1 pot/can of borlotti beans
  • 10 small spinach plants or one large bag of spinach
  • Handful of almonds
  • 1 cup of sultanas
  • 1/2 tsp ground cinnamon
  • 1/2 tsp castor sugar
  • 2 tblsp pomegranate molasses
  • Salt and pepper


  1. Cut off the bases of the spinach and stem the leaves for a couple of minutes then set aside
  2. Toast the almonds and set aside
  3. Slice the onions and place in a heavy saucepan with the olive oil, stirring until soft
  4. Dice the garlic and add to the onions
  5. Defrost the bortlotti beans then add to the onions and stir through to re-heat
  6. Add the cinnamon, sugar, and molasses, stir through, taste then season with salt and pepper
  7. Add the spinach, almonds and sultanas, stir through and serve
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