1. Soak the roti and cut into thin julienne strips, blanch in boiling water for two minutes to soften.

2. Spinach picked and washed and set aside.

3. Into the boiling water blanch until soften can, fish out and cool.

4. Squeeze the spinach out of the water, and cut a few sections with a knife.

5. Prepare homemade sesame oil.

6. Add the sesame oil, salt, a little vinegar, and a few drops of Miriam to the dish, and mix well to serve.