This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape.