I don’t know if it’s my impending beach holiday or the heat, but I’ve been eating lots of salads lately. Who am I kidding, I eat salad everyday because if I didn’t then I don’t know what. This is the first of a few salad recipes that I’ll be throwing at you in the lead up to my hiatus in August and the last of the recipes that I made for my exotic middle eastern luncheon. Another Ottolenghi masterpiece, this salad has already entered legendary status in the combined family repertoire. It features prominently at family gatherings and is perfect for when you’re looking to shake things up a bit. You might think the steps are a bit of a hassle but it’s all worth it in the end. If you’ve got some sumac in the cupboard, do add it to the almonds when you’re frying them. I’ve taken out the toasted pita bread that originally goes in this recipe to make this salad carb-free, Paleo and much less calorific.
Date, Almond and Spinach Salad Recipe
2 tbs wine vinegar
1/2 spanish onion, thinly sliced
100 grams, Medjool dates, pitted and sliced
1 tbs butter
1/2 cup whole unsalted almonds, roughly chopped
1/2 teaspoon chilli flakes
a packet baby spinach leaves
2 tbs lemon juice
Marinate the onion and dates in the vinegar and a bit of salt for about 20 minutes.
Melt olive oil and butter in a frying pan and toast the almonds and chilli for a few minutes until they’re fragrant and a little browned. Set aside to cool.
Toss the spinach leaves in a bit of olive oil and lemon juice, season. Drain the onion and dates (discard vinegar) and add to the spinach along with the almonds.