Summer salads: Spinach, chickpea and toasted almonds recipe

Russell Goodwin, one of our chefs at the Field Kitchen, created this last summer. It's based on a traditional Spanish tapas dish. The flaked almonds add texture and it can be spiced up by adding fresh or dry chilli. Serves 2 1 medium red onion, finely chopped 1 tbsp red wine vinegar 2 tsp soft brown sugar 600g spinach or chard, washed 150g cooked chickpeas 1 tbsp raisins, presoaked in hot water for 30 minutes 2 tbsp of flaked almonds, toasted 1 pinch of cayenne pepper 2 tbsp extra virgin olive oil Salt and pepper 1. Start by soaking the red onion in vinegar and sugar. 2. Cook the spinach in boiling salted water for 3 minutes. Drain, refresh in cold water and squeeze out the excess water. Chop roughly and season. 3. Grind up half the chickpeas roughly in a food processor. Squeeze out excess water from the raisins. 4. In a bowl place the onion (with the sugar and vinegar), spinach, whole and ground chickpeas, almonds, raisins, and mix together. 5. Season well, and sprinkle with cayenne pepper and olive oil.