Preparation

Pancakes

1. In a large frying pan, heat the butter over medium heat and cook the spinach for 2 to 3 minutes.
2. CIason, add shallot, garlic and nutmeg. Continue cooking for 1 minute.
3. Remove from pan and place in a sieve to drain, then leave to cool. Chop roughly with a knife.
4. In a bowl, combine spinach, squash, flour, baking powder and cheese.
5. Add yogurt and egg, season and mix well.
6. In a large nonstick frying pan, heat oil and butter over medium-high heat.
7. Reduce heat to medium and place about 60 ml (1/4 cup) of mixture per pancake, making sure to flatten to about 1 cm (1/2 in.) thickness.
8. Cook for 3 to 4 minutes on each side, or until golden brown.
9. Serve with chive sauce or simply lime quarters.

Chive sauce

1. In a bowl, combine all ingredients and season. Refrigerate until ready to serve.