Vegan spinach and almond croutons


455g of fresh spinach, washed, dried and without stem
1 clove of garlic
200g Burrella - Vegan Butter
1 teaspoon of chopped fresh parsley
½ lemon rind
2 toasted baguettes
¼ cup of chopped toasted almonds, plus a quantity to garnish
Salt and Pepper To Taste


1. Wash and break the spinach. Make them boil in salted water until they are withered
2 . Pour the spinach, garlic, almonds the parsley, pepper and salt in a kitchen robot. Blend to mix. Add BURRELLA for a more creamy consistency
3. Size slices and tough 2 baguettes, so as to get croutons
4. Spread the mixture on the toast and garnish with the lemon rind and the chopped almonds
5. Gusta