Spinach and Broad Beans

• 500g broad beans, fresh or frozen
• 1kg fresh spinach
• 1/2 lemon, juice
• 2 tbsp olive oil
• pinch of sea salt

Boil the broad beans for 5 minutes if frozen and 2-3 from fresh. Remove from the pan and using the same water wilt the spinach for 1-2 minutes. 

Serve in an ANTA serving dish with the olive oil, lemon juice and sea salt.