Baby Spinach Salad With Dates & Almonds

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 21mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon white wine vinegar (or try malt or cider vinegar)
  • 12
    medium onion, thinly sliced
  • 3 12
    ounces pitted medjool dates, quartered lengthwise (100g)
  • 2
    tablespoons unsalted butter (30g)
  • 2
    tablespoons olive oil
  • 2
    small pita bread, roughly torn into 1 1/2-inch pieces
  • 12
    cup whole unsalted almonds, coarsely chopped (75g)
  • 2
    teaspoons sumac
  • 12
  • 5
    ounces baby spinach leaves (150g)
  • 2
    tablespoons fresh lemon juice
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DIRECTIONS

  • 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 away any residual vinegar and discard.
  • Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
  • 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.
  • Enjoy!
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