- 25g/1oz butter
- 1 garlic clove, peeled, finely sliced
- ½ red chilli, chopped
- 2 handfuls spinach leaves, washed
- salt and freshly ground black pepper
- ½ lime, juice only
- 3 ready-cooked poppadums
- pinch curry powder, to serve
- Heat the butter in a pan over a medium heat until foaming and fry the garlic and chilli for 2-3 minutes. Add the spinach and continue to cook until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper, then add the lime juice.
- To make the millefeuille, place a poppadum onto a serving plate and top with half the spinach mixture. Place another poppadum on top, then top with the remaining spinach mixture. Finish with the final poppadum.
- Serve sprinkled with the curry powder.