BABY SPINACH SALAD WITH DATES & ALMONDS

Simply delicious. It works very well with the Turkey and zucchini burgers. I baked the croutons in the oven and used only olive oil - no butter - to make it healthier. It worked very well!

INGREDIENTS:

1 Tbsp white wine vinegar
1 medium red onion, thinly sliced
100g pitted Medjool dates, quartered lenghtways
30g unsalted butter
2 Tbsp olive oil
2 small pitas, about 100 g, roughly torn into 4 cm pieces
75 g slivered almonds
2 tsp sumac
1/2 tsp chilli flakes
150g baby spinach leaves
2 Tbsp lemon juice
salt

METHOD:
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.
Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and cook on a medium heat for about 4 minutes, stirring all the time. (or see below)
Add the almonds and keep stirring until the pita is crunchy and golden brown.
Remove from the heat and mix in the sumac, chilli and 1/4 teaspoon of salt. Set aside to cool.

(If you prefer, you can cook the croutons in the oven: Put the croutons in a bowl and mix them well with half the olive oil, the sumac, chilli flakes and salt. Add the slivered almonds and put on a baking tray lined with baking paper.

Bake under the grill for a minute, turn over and bake until golden brown and crunchy. Keep an eye on them, so they do not burn!! You can keep croutons in an airtight container for about a week.)

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, remaining olive oil, lemon juice and another pinch of salt.
Taste for seasoning and serve immediately.

Serves 4

Here it is served with Turkey & zucchini burgers.

Comments

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