Wednesday: rice and peas, spicy sauteed spinach

Another simple one:

Sautee chopped leek in olive oil. When it softens, add young spinach and a good pinch of salt. When the spinach shrinks a bit, add a couple good pinches of ras al hanout. A couple of minutes before serving, add some coarsely chopped lemon balm.

Meanwhile cook some basmati rice and, when it's almost done, top with some frozen peas.

Serve the spinach with the rice.