Baby Spinach with Dates, Almonds, Pitta & Sumac

Borrowed from Yotam Ottolenghi's book Jerusalem, this leafy green salad perfectly balances acidity from the vinegar, onions and lemon with the sticky sweetness of the dates and crunch from sumac toasted almonds and pitta. You'll find yourself returning to this recipe time and time again, as its so quick to throw together but really packs a punch. Winner.

Serving Suggestion: alongside a summery Sunday Roast or add Halloumi for a (v) main.

Difficulty Level: 1

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Ingredients:

Serves 4 as a side or 2 as a main

• 1 tablespoon wine vinegar

• 1/2 medium red onion, thinly sliced

• 100 grams dates, preferably Medjool, pitted and quartered lengthwise

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil, divided

• 2 small pittas (about 100 grams), roughly torn into 1 1/2 -inch pieces

• 1/2 cup whole unsalted almonds (75 grams), coarsely chopped

• 2 teaspoons sumac

• 1/2 teaspoon chilli flakes

• 160 grams of baby spinach leaves

• 2 tablespoons freshly squeezed lemon juice

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Method:

1. Put 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 left over vinegar and discard.

2. Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita (or any leftover bread you have lying around) and cook for approx. 5 minutes, stirring until golden. Add almonds and continue cooking until pita is crisp and brown and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chilli flakes and 1/4 teaspoon salt. Set aside to cool.

3. When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

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