Baby Spinach Salad With Dates & Almonds


This is a really satisfying salad.  Full of delicious flavours and textures.  This recipe is taken from Jerusalem by Yotam Ottolenghi.

– 1/2 x Red onion
– 1 tbsp White wine vinegar
– 100g Pitted Medjool dates
– 30g Unsalted butter
– 2 tbsp Olive oil
– 2 x White pitta breads
– 75g Chopped almonds
– 2 tsp Sumac
– 1/2 tsp Chilli flakes
– 150g Baby spinach leaves
– 2 tbsp Lemon juice

Serves – 4


Step 1 – The marinade
Quarter the dates and place in a small bowl.  Thinly slice the onion and add to the bowl along with the vinegar and a pinch of salt.  Mix together and leave for 20 minutes.

Step 2 – The fry
Heat the butter and 1tbsp of olive oil in a frying pan.  Chop the pitta into 4cm chunks and then fry in the pan along with the chopped almonds for around 6 minutes until crunchy.  Transfer to a bowl and add the sumac, chilli and 1/4 tsp of salt.  Mix and set aside.

Step 3 – The serve
Place the spinach in a large serving bowl and toss in the pitta and almond mix.  Drain the onions and dates, add to the spinach along with 1tbsp of olive oil and the lemon juice.  Toss  the salad together and check for seasoning.


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