Vegetarian Spinach and Walnut Pate

Ingredients:

• 700 g fresh spinach (not small), large stems cut off
• 3/4 cup walnuts + extra chopped nuts for serving
• 0.5 cups loosely packed fresh cilantro leaves
• 1/4 cup loosely packed fresh tarragon leaves
• 1/4 cup loosely packed fresh dill leaves
• 2 tablespoons white wine vinegar
• 3 green onions, coarsely chopped
• 2 small cloves garlic, crushed
• 1/4 tsp ground coriander
• A pinch of cayenne pepper
• 2 tbsp. l. pomegranate seeds
• Crackers or raw vegetables, for serving
• Special equipment: ramekin with a diameter of 12 cm.

Preparation:

1. Bring a large pot of water to a boil. Line a 12cm ramekin with plastic wrap, leaving at least a 5cm overhang. Smooth the wrap out as best as possible.
2. Place the spinach in a saucepan of boiling water, stir to coat, and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze the spinach to remove all the water, then finely chop. Transfer to a medium bowl.
3. Combine walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, chives, garlic, 1 1/4 teaspoons salt, coriander, and cayenne pepper in a food processor and process until the mixture reaches the consistency of mayonnaise.
4. Add the walnut and herb mixture to the bowl with the spinach and mix thoroughly. Pour into the prepared pan and press down with the back of a spoon to compact the mixture.
5. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. For serving, unwrap the pâté and invert it onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or vegetables.