By sebastian
Baby spinach salad with dates & almonds
Pitas are allotted the shortest of shelf lives in Jerusalem. f deallY, . ,YOU'd eat them within a couple of hours oj bakmg. Crunchy pita crout make good use of leftover pita. We use themfor soups and scatt ons er lhern, over salads and other mezzes. They will keep for at least a week in · an airtight container. Serve this salad as a starter; its sharp Jreshness really whets the appetite.
Updated at: Thu, 17 Aug 2023 11:30:18 GMT
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Ingredients
4 servings
2 Tbspolive oil
1 Tbspwhite wine vinegar
0.5red onion
medium, thinly sliced
pitted Medjool dates
quartered lengthways
30gbutter
unsalted
2 tablespoonolive oil
pitas
small, about OO, roughly torn into 4cm pieces
75gwhole almonds
roughly chopped
2 tspsumac
½ tspchilli flakes
150gbaby spinach leaves
washed
2 Tbsplemonjuice
Instructions
Step 1
Put the vinegar, onion and dates in a smaJI bowl. Add a pinch of salt and mix weil with your hands. Leave to marinate for 20 minutes then drain any residual vinegar and discard.
Step 2
Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool.
Step 3
When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
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