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Spinach, Date and Almond Salad

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Ingredients

Adjust Servings:
125 g Spinach fresh
1/2 pcs Red onion
100 g Pita bread yesterday's
100 g Dates Medjool
75 g Almond whole unpeeled
30 g Butter
2 tbsp Extra Virgin olive oil
1/2 tsp Chili flakes
2 tbsp Lemon juice
1 tbsp White wine vinegar 5%
to taste Salt

Spinach, Date and Almond Salad

Features:
  • Vegetarian
Cuisine:
  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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I’m posting this recipe on New Year’s Eve. I know it’s not a traditional food for a holiday dinner, but you might want to try something different this time. If you do, check out Lentil Salad with Spinach, Apples & Pomegranate.

If you are reading it late, I highly recommend you try it in any season. A wonderful combination of crispy toasted pita and almonds, fresh spinach, gooey, sour-sweet dates, and marinated onion.

This spinach, date and almond salad comes from Jerusalem, the cookbook by Yotam Ottolenghi.

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Steps

1
Done
20 min

Marinate dates and onion

Cut the onion into thin semi-circles. Pit the dates and cut into strips.
Put the onion and dates in a bowl, add a pinch of salt and 1 tablespoon of vinegar, mix with your hands and leave to marinate for 20 min. Drain the liquid, if any.

2
Done
5 min

Toast pitas and almonds

Roughly torn the pitas into medium-sized chunks. Coarsely chop the almonds.
Heat butter and 1 tablespoon of olive oil in a frying pan. Add the almonds and pitas and cook over medium heat for about 5-6 min until the pita is crunchy and almonds and golden brown. Stir constantly to avoid burning. Mix in ½ teaspoon of salt and chili flakes. Transfer to a plate to cool.

3
Done
5 min

toss

Toss right before serving to keep the pita and almonds crispy otherwise they will wet through and get soft. When you are ready to serve, toss the spinach leaves, onion, dates, almonds and pita in a large bowl. Dress with lemon juice and olive oil, add salt to taste. Serve immediately.

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