• 250 g dark red kidney beans
• 4 bunches fresh spinach
• 240 g lean or heart of fillet of fassona beef
• 125 g unsweetened plain yoghurt
• extra-virgin olive oil and salt to taste
• Chef’s tip: tahini to taste
Clean and remove the roots from the spinach, leaving most of the stalk, and rinse in plenty of water. Pour a drizzle of extra-virgin olive oil into a non-stick pan, heat slightly and add all of the spinach, well-drained. Cook for 3 min. and add a pinch of salt.
Blend the kidney beans (you can leave out a few to decorate the dish at the end), a tablespoon of extra-virgin olive oil, a pinch of salt, a teaspoon of tahini and half the yoghurt and mix all this together to obtain a smooth mixture.
Take the lean beef and cut it finely to obtain a tartare, add a pinch of salt and extra-virgin olive oil.
Arrange the hummus, beef tartare and sautéed spinach on the plate. Decorate with the remaining kidney beans and drops of yoghurt.