The weather is warming up, so it’s time to step away from soups and head on down to salad-ville. I love this, recipe as it’s quick and easy to make.
1 tablespoon white wine vinegar 1/2 medium red onion, thinly sliced 4-5 dates, quartered length-wise 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small pitas, roughly torn into 1 1/2 inch pieces 1/2 cup whole raw/unsalted almonds 2 teaspoons sumac 1/2 teaspoon red pepper flakes 6 oz. Baby spinach leaves 2 tablespoons freshly squeezed lemon
Place the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix very well. Leave it to marinate for about 30 minutes or so.
In the meantime, heat the butter and half the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for no longer than 6 minutes. Stir until pita is crunchy and golden brown. Remove from the cooker and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt, then set aside to cool.
In a large mixing bowl, mix the spinach leaves with the pita mixture. Add the dates and red onion mixture, the remaining olive oil, the lemon juice and another pinch of salt.