Ottolenghi’s salad with spinach, dates & almonds

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Finally it’s here in Dutch, the last book by Yotam Ottolenghi: Jerusalem. Published by Fontaine Publishers and for sale for € 34.95 . We can already publish a delicious recipe from this book: a salad with spinach, dates & almonds.

For 1 to 2 people:

  • 1 tablespoon white wine vinegar
  • ½ medium red onion, thinly sliced
  • 100 grams pitted medjool dates, quartered lengthwise
  • 30 grams of butter
  • 2 tablespoons olive oil
  • 2 small pita breads, torn into roughly 4cm pieces
  • 75 grams whole unsalted almonds, coarsely chopped
  • 2 teaspoons sumac
  • ½ teaspoon dried chili flakes
  • 150 grams baby spinach, washed
  • 2 tablespoons lemon juice
  • Salty

Yotam: “In Jerusalem pita breads hardly get the time to be on the shelf at the bakery. You prefer to eat them within a few hours after baking. Make crispy croutons from leftover pita. We serve them with soups, and sprinkle them over salads and other mezzes. Sealed airtight, they will be crispy for at least a week.”

The recipe for Ottolenghi’s salad with spinach, dates & almonds

Place vinegar, onion and dates in a small bowl. Mix in a pinch of salt by hand. Let them marinate for 20 minutes, then drain the vinegar and discard. Meanwhile, heat the butter with half the olive oil in a medium frying pan.

Stir fry the pita pieces and the almonds for 4-6 minutes on medium heat until the pita is crispy and golden brown. Remove the pan from the heat and mix in sumac, chili and ¼ teaspoon salt. Let them cool.

Just before serving, place the spinach leaves and pita mixture in a large bowl. Add the dates with red onion, remaining olive oil, lemon juice and a pinch of salt. Taste the salad for good taste and serve immediately.


Source: Culy by
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