Lemony Small Lentil & Spinach Salad

Rinse thoroughly the lentils; then drain, fill a pot with abundant salted water and boil the lentils for ab. 40 minutes. Once cooked, drain and set the lentils aside to cool. Meanwhile, rinse the spinach, setting aside a few leaves to garnish, and then blanch them in boiling water for a few seconds so they begin to wilt. Drain and set aside. Then, in a pan, heat a little EVO and sauté the onion until brown. After a couple of minutes, also add in spinach and sauté them, seasoning with a dash of salt and a pinch of chilli pepper. After 5 minutes, stir in the lemon and cook for 6-7 more minutes. Remove from heat and allow cooling. At this point, in a salad bowl, mix the lentils with spinach and dress with salt, ginger, EVO and another pinch of chilli pepper. Then, by using a mould ring, shape the lentil and spinach salad into patties. Garnish with a couple of uncooked spinach leaves, rubbing some EVO on them with your fingertips to keep them shiny. Dress with a pinch of chilli pepper and a final drizzle of EVO just before serving.