DATE, SPINACH, KOHLRABI, HAZELNUT, FETA AND CORIANDER SALAD

This is my favourite salad. I make it a lot at home, as well as for customers. The sweetness of the date alongside the vinegary onions, creamy feta, fresh leaves and crunchy bread gives this salad perfect balance. It is quite easy to make and not wildly expensive. Basically there’s no reason not to make it. Kohlrabi is ideal, but if you can’t find it, use white radish or cucumber. If you are making the croutons especially for this salad, you can roast the bread at the same time as the hazelnuts

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Step 1

Heat the oven to 170°C/150°C fan/340°F. Mix the hazelnuts with the melted butter, chilli flakes and a pinch of salt and spread out on a roasting tray. Roast for 10–12 minutes or until lightly browned. Take out, leave to cool and then wrap in a dish towel and lightly bash with a rolling pin until slightly crushed.

Step 2

Put the red onion and dates in a large mixing bowl with the vinegar, a pinch of salt and the sumac, and leave for about 10 minutes.

Step 3

Put your chopped kohlrabi into a bowl with the lemon juice and a pinch of salt.

Step 4

Mix the croutons and hazelnuts in with the red onion and dates and pour over 3 tablespoons of the dressing, giving it a good whisk beforehand. Mix together then add in your kohlrabi, spinach and herbs and lightly toss; you should not need to add any more dressing at this stage, but if it seems a bit dry then do add some more. Season with salt and pepper and pile high on a sharing plate or individual ones. Chuck on the feta chunks, finish with a sprinkling of za’atar, and serve with the sourdough of your choice