Another flavour bomb from the cookbook Jerusalem by the inimitable Yotam Ottolenghi. Simple but so tasty!
In a bowl combine 100g of Medjoool dates pitted and quartered lengthwise, ½ a finely sliced red onion and 1 tablespoon of white wine vinegar. Season with a little salt, mix well and leave to marinate for 20 minutes. After 20 minutes, if there’s any vinegar left discard it. Meanwhile heat 1 tablespoon each of butter and olive oil in a medium frypan. Add 100g (3½ oz) of roughly torn pitas and 75g (2½ oz) of unsalted almonds. Cook over medium heat, stirring, until the pita is crunchy and golden brown. Remove from the heat and mix in 2 teaspoons of sumac, ½ a teaspoon of dried chilli flakes and ¼ of a teaspoon of salt. Set aside to cool. When you are ready to serve toss 150g (5⅓ oz) of spinach leaves with the pita mix in a mixing bowl. Add the dates and red onion, another tablespoon of olive oil, 2 tablespoons of lemon juice, and a little more salt. Taste for seasoning, transfer to a salad bowl and serve.
michelle picker cooks 