Method

• 1.
  Blanch the spinach in a large saucepan of boiling salted water for 30 seconds. Reserve 1/4 cup (60ml) water, then drain and refresh spinach in iced water. Place in a bowl with reserved water, then puree using a stick blender.
• 2.
  Weigh out 100g spinach puree, reserving the remaining puree for another use. (Try this spinach puree stirred through pasta, mashed potato or used in a pesto).
• 3.
  Preheat the oven grill to high.
• 4.
  Place the spinach puree, butter, garlic and parmesan in a small bowl. Stir to form a paste, then add the guanciale and stir to combine.
• 5.
  Spread rock salt in a roasting pan to make an even layer. Arrange oysters on top and divide the spinach mixture among oysters, covering completely.
• 6.
  Grill for 4 minutes or until the oysters are warmed through and topping is beginning to caramelise. Serve oysters on extra rock salt.