BABY SPINACH SALAD WITH DATES & ALMONDS
Servings
4in my experience portions are not huge so make plenty
Servings
4in my experience portions are not huge so make plenty
Ingredients
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!