Spinach-Walnut Cream

Clean the spinach, remove the stems and cook in a little water until soft. Then squeeze, finely chop and put in a bowl. Finely chop the onion and garlic cloves, sauté in olive oil until translucent and then add to the spinach. Add the cilantro, parsley, pepper, lemon juice, saffron and walnuts and puree with a blender so that small pieces of the walnuts are still visible. Season with a little salt and pour onto a flat plate. Smooth, cover with plastic wrap and place in the refrigerator for 1 to 2 hours.

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