Blanch your baby spinach.
Drain well, make sure to get all the liquid out. Chop fine.
Sauté 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
Remove from stove, allow to cool, then squeeze out any excess liquid.
In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
Serve with lavash or whole wheat pita.
