Baby Spinach Salad With Dates & Almonds

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 tablespoon wine vinegar (or try malt or cider vinegar)
• 1/2 medium onion, thinly sliced
• 3 1/2 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
• 1/2 cup whole unsalted almonds, coarsely chopped (75g)
• 2 teaspoons sumac
• 1/2 teaspoon red pepper flakes
• 5 ounces baby spinach leaves (150g)
• 2 tablespoons fresh lemon juice
• salt

Recipe

• 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 away any residual vinegar and discard.
• 2 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.
• 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.
• 4 enjoy!