BABY SPINACH SALAD WITH DATES AND ALMONDS

Baby spinach salad with dates and almonds image

Number Of Ingredients 12

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1 tablespoons white wine vinegar
1/2 medium red onion, thinly sliced
100 grams Medjool dates, pitted, quartered lengthways
30 grams unsalted butter
2 tablespoons olive oil
100 grams small pitas (2), roughly torn into 4cm pieces
75 grams unsalted almonds, roughly chopped
2 teaspoons sumac
1/2 teaspoon chilli flakes
150 grams baby spinach leaves, washed
2 tablespoons lemon juice
1/2 teaspoon salt

Steps:

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 almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, 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.
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.