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My Salad pimping post last week inspired me to dig out one of my favourite salad recipes over the weekend, so I thought I would share it with you all this week. The recipe is from Ottolenghi’s Jerusalem book which I love. I like to make a few “adaptations” and am sharing them below for you to try.

As mentioned in last week’s email and my salad pimping blog, to make this a complete meal it will need a good protein source. I served it at the weekend with salmon but it would be delicious with halloumi, sautéed tofu, eggs or a meat dish and is great with a barbecue.

Print off to use later - Don't forget to adjust the servings if required.

BABY SPINACH SALAD WITH DATES & ALMONDS

Servings

in my experience portions are not huge so make plenty

Ingredients

• 1 tbsp white wine vinegar
• 1/2 medium red onion
• 800 grams Medjool dates (pitted) Original recipe uses 100g but I reduce down a little bit
• 4 tbsp olive oil Original recipe uses 2 tbsp & 30g butter but I prefer to use just olive oil
• 1-2 small pitta bread You could use a gluten-free bread here if you prefer. It doesn’t need to be pitta bread, a ripped up slightly stale sourdough would also work
• 75 grams whole almonds You can mix up the nuts for a bit of variety
• 2 tsp sumac
• 1/2 tsp chilli flakes
• 150 grams spinah leaves
• 2 tbsp lemon juice
• salt

Servings in my experience portions are not huge so make plenty Ingredients 1 tbsp white wine vinegar 1/2 medium red onion 800 grams Medjool dates (pitted) Original recipe uses 100g but I reduce down a little bit 4 tbsp olive oil Original recipe uses 2 tbsp & 30g butter but I prefer to use just olive oil 1-2 small pitta bread You could use a gluten-free bread here if you prefer. It doesn’t need to be pitta bread, a ripped up slightly stale sourdough would also work 75 grams whole almonds You can mix up the nuts for a bit of variety 2 tsp sumac 1/2 tsp chilli flakes 150 grams spinah leaves 2 tbsp lemon juice salt

Instructions

1. Slice red onion thinly and mix with the dates and vinegar in a bowl. Add a pinch of salt, mix well and marinate for at least 20 mins. Drain the excess vinegar before adding the onion and dates into the salad.
2. Heat half the olive oil in a pan. Add the pitta (or other bread) and almonds and cook at medium heat for 4-6 mins until bread is golden brown and crunchy. Remove from heat and add chilli flakes, sumac and 1/4 tsp of salt. Leave aside to cool.
3. When you are ready to serve, wash and dry spinach leaves. Best to dry them in a salad spinner or a tea towel if you don't have one. If the leaves are wet the dressing won't coat the leaves. Add leaves to a large bowl, mix through the drained onion & dates and pitta bread mix. Add remaining olive oil, lemon juice and salt and pepper to taste.
4. Add to your protein and enjoy!

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