Wash your spinach (if buying unwashed). If you have one, use a salad spinner to dry the leaves. Wash and cut cilantro into small pieces.
Grate your carrot and ginger. Peel and mince the garlic cloves.
Prepare your dressing by mixing tahini, lemon, water, salt & pepper in a small bowl. Adjust salt and pepper to taste. Set aside.
Add oil to a hot frying pan. Then add minced garlic and gently fry for 1-2 minutes on medium heat. Keep stirring (careful not to burn).
Add spinach 2 cups at a time.
Keep spinach on medium high heat until the leaves start to wilt - they will get smaller and darker in colour. Keep adding the spinach 2 cups at a time until you've got none left.
Remove spinach from heat.
Serve the wilted spinach with grated carrot, ginger, and cilantro (if desired). Top off with tahini dressing just before serving. Add more salt to taste.
Tip 1 - Add dressing last, straight before serving.Tip 2 - If you're not a fan of spicy food, tame the garlic by letting it sit in lemon juice for a few minutes.Tip 3 - Wilt the spinach gently and don't leave it in the pan for too long.Cold? Fancy a raw version? Skip the frying part and serve it cold. Oil-free? Fry the minced garlic in water instead of olive oil.Spicy? Add cayenne powder to your tahini dressing for a spicy version. To store? Airtight container in the fridge for up to 3 days.