Photo by: Jonathan Lovekin

Baby spinach salad with dates & almonds

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

Pitas are allotted the shortest of shelf lives in Jerusalem. Ideally, you’d eat them within a couple of hours of baking. Crunchy pita croutons make good use of leftover pita. We use them for soups and scatter them over salads and other mezzes. They will keep for at least a week in an airtight container. Serve this salad as a starter; its sharp freshness really whets the appetite.

Serves 4

(p 30, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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Perfect with

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