Rinse the potatoes and carrots. Peel the potatoes.
Cut the vegetables into very small cubes.
Steam them for about 15 minutes.
Finely chop the onion and garlic.
Fry the onion in a pan in a drizzle of olive oil for 3/4 minutes until it becomes translucent.
Add the garlic, stir and fry for 1 to 2 minutes.
If you are using baby spinach leaves: rinse them first, then chop them finely and fry for 2 minutes in a frying pan in a drizzle of olive oil. If you are using frozen spinach, defrost it.
Add the potatoes, carrots and spinach to the pan and pour in the spices. Mix and leave to heat for 5 minutes on a very low heat.
Put the preparation in a salad bowl. Stir in the lemon juice and a few coriander leaves and mix roughly with a fork.