Baby Spinach Salad with Dates & Almonds
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1 tbsp white wine vinegar
½ medium red onion, thinly sliced
3½ oz / 100 g pitted Medjool dates, quartered lengthwise
2 tbsp / 30 g unsalted butter
2 tbsp olive oil
2 small pitas, about 3½ oz / 100 g, roughly torn into 1½-inch / 4cm pieces
½ cup / 75 g whole unsalted almonds, coarsely chopped
2 tsp sumac
½ tsp chilli flakes
5 oz / 150 g baby spinach leaves
2 tbsp freshly squeezed lemon juice
salt
1 . Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
2. Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 4 to 6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chile flakes, and ¼ teaspoon salt. Set aside to cool.
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, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
The above recipe has been taken from Cooking in Zambia by Teuntje de Glee, visit the author's website here to get your own copy of the cookbook. Paper copies of the book are also available at Greens&Grains.
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