Wilted spinach salad

Makes 2 large or 4-6 small salads

• 1 red onion
• 3 4 slices baguette
• 6 tbsp olive oil
• 8 kalamata olives
• 450g spinach
• 1 clove garlic
• 1 tbsp mint leaves
• 2 tbsp sherry vinegar
• 175g feta cheese

Step 1
Preheat the oven to 180C fan/gas mark 6.

Step 2
Cover the onion slices with cold water and refrigerate until needed.

Step 3
Brush the bread with some of the olive oil and toast it in the oven until it is crisp and lightly browned, 6 to 8 minutes.

Step 4
Press the olives to split them open, take out the stones, and cut or tear the olives in two.

Step 5
Remove the spinach stems (or not, as you prefer) and discard any bruised or yellow leaves.

Step 6
Cut the large leaves into halves or thirds; small leaves can be left whole.

Step 7
Wash the spinach, using two changes of water if the spinach is very sandy, and spin dry.

Step 8
When you are ready to make the salad, drain the onions.

Step 9
Put the spinach in a large metal bowl and toss it with the onions, garlic, mint, olives and vinegar.

Step 10
Break up the cheese and crumble it over the spinach.

Step 11
Heat the rest of the olive oil until it is very hot but just short of smoking.

Step 12
Immediately pour it over the salad, turning the leaves with a pair of metal tongs so that the hot oil coats and wilts as many leaves as possible.

Step 13
Taste, and season with more vinegar if needed.

Step 14
Serve the salad with the croutons tucked in and around the leaves.