This spinach, date and almond salad from Yotam Ottolenghi’s Jerusalem cookbook was all over the food blogs a couple of years ago. With good reason – it’s a stunner of a salad, and relatively straightforward to prepare.
Dates and onions are marinated in a little vinegar, chunks of pitta and almonds fried in butter and dusted with chilli flakes and sumac, before being tossed with baby spinach. I ottolenghed it up for my brother and his family when they arrived visited from Canada.
Spinach, date and almond salad
- 1/2 a red onion, thinly sliced
- 8 medjool dates, quartered lengthwise
- 1 Tb white wine vinegar
- a pinch of salt
- 2 Tb (30g) butter
- 2 Tb olive oil
- 2 pitta breads, roughly torn
- 100g whole almonds, roughly chopped
- 2 tsp sumac
- 1/2 tsp chilli flakes
- 1/4 tsp salt
- 400g baby spinach
- 2 Tb lemon juice
- salt and pepper to taste
- Whisk together the vinegar and salt in a small bowl. Add the onion and dates, and mix well. Leave to marinate for 20 minutes, then discard any remaining vinegar.
- Heat the butter and one tablespoon of olive oil in a large skillet over medium heat. Add the pitta and almonds, and cook until the pitta is golden brown, stirring all the time. Remove from the heat and sprinkle with the sumac, chilli flakes and salt.
- In a large bowl toss the spinach with the pitta mix. Add the dates and onions, remaining tablespoon of olive oil and lemon juice. Season to taste and serve immediately.