Baby Spinach salad with dates and almonds

This is an amazing recipe, another pearl of vegetarian cuisine. I would be glad to say that it can be vegan, ...but "unfortunately", the butter gives an extra push to the pita and almond mixture.

INGREDIENTS:

(serves 3 as a main course and 4 as a starter)

2 tbsp white wine vinegar 

1 medium red onion, thinly sliced

180g pitted soft dates, quartered lengthways 

30g unsalted butter 

2 tbsp olive oil 

3 small pitas, about 150g, roughly torn/cut into 2,5 cm pieces 

75g whole unsalted almonds, roughly chopped 

2 tsp sumac 

1/2 tsp chilli flakes 

100g baby spinach leaves, washed

salt

METHOD:

1. Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard. 

2. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita first and a bit later, when it gets a bit golden colour add the almonds. Cook them until they get a brown (but not burnt) colour, stirring all the time.

3. Remove from the heat and mix in the sumac, chilli and 1/4 teaspoon of salt. Set aside to cool. 

4. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil and another pinch of salt. Taste for seasoning and serve immediately.