MEDITERRANEAN SALAD WITH SPINACH, DATES & ALMONDS

Several people have requested this as an illustrated recipe. It comes from "Jerusalem: a cookbook" and the only thing I changed was butter during the frying because olive oil or coconut oil are a healthier alternative. In response to these requests and as an advocate of all that is delicious, spicy and sweet, here is a taste of my home, Jerusalem.

INGREDIENTS

1 tablespoon of rice vinegar 

1/2 medium red onion, thinly sliced

100 grams of pitted Medjool dates, quartered

4 tablespoons of olive oil

2 small pitas torn into bite sized pieces

75 grams of whole unsalted almonds, roughly chopped

2 teaspoons of sumac (alternatively, cranberries)

1/2 teaspoon of chilli flakes

150 grams of baby spinach leaves, washed

2 tablespoons of lemon juice

salt

Mix the vinegar, onion and dates in a small bowl with a pinch of salt. Leave to marinate for 20 minutes and then drain any residual vinegar

Meanwhile, heat half the olive oil in a medium frying pan and fry the pita and almonds over medium heat for 4-6 minutes. Continue stirring until the pita is crisp and golden brown

Remove pan form heat and mix in the sumac (or cranberries), chilli and 1/4 teaspoon of salt. Set aside to cool

Finally, toss the spinach 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. Serve immediately and enjoy!

Thank you Patti and Claire for the recommendation. Illustrations by Rosie Kosinski