- 100g baby leaf spinach
- 50g dried figs
- 200ml coconut milk
- A thumb of ginger
Snip the woody top from your figs. Roughly chop. If you have time, soak in a jam jar with enough water to cover overnight. If not, no worries.
Blend the chopped figs (drain first if you soaked them) with the spinach, coconut milk and a nugget of the ginger (peeled first). Whiz in 200ml water, more of less, till it's just right for you.