Cooking time
About 1 hour
30g (2 tbsps.) olive oil
45g (3tbsps.) Dijon mustard
5g (1 tsp.) whole grain Dijon mustard
10g (2 tsps.) garlic confit
250ml (9 fl. oz) cashew milk
salt to taste
freshly ground black pepper, to taste
300g (11 oz) New Zealand spinach
30g (2 tbsps.) olive oil
salt, to taste
freshly ground black pepper, to taste