A Moorish way with spinach from the second Moro cookbook ” Casa Moro”.
Place a large saucepan over a high heat and add 3 tbsps of the olive oil. When the oil is hot add the spinach with a pinch of salt and stir well. Remove when the leaves are just tender and drain in a colander. When cooled, chop roughly and set aside.
Heat the remaining olive oil in a frying pan over a medium heat. Fry the bread for 3-5 minutes until golden brown all over, then add the garlic, two thirds of the walnuts and all of the cumin and oregano. Cook for 1-2 minutes more until the garlic is nutty brown.
Transfer to a mortar or food processor along with the vinegar, paprika and saffron infusion and mash roughly.
Return the chopped spinach to the pan over a medium heat, then add the mashed bread and season with salt and pepper.If the consistency is too thick add some more water.
Serve with the remaining chopped walnuts on top.