BABY SPINACH SALAD WITH FINE GREEN BEANS, DATES AND ALMONDS

This dish works beautifully as a starter on its own or as a side

INGREDIENTS

• 1T white wine vinegar
• ½ medium red onion, finely sliced
• 100g pitted dates, quartered lengthways
• 30g unsalted butter
• 2T olive oil
• 2 small pitas – about 100g, torn into 4cm pieces
• 75g whole almonds, roughly chopped
• 2t sumac
• ½t dried chilli flakes
• 150g baby spinach leaves
• 100g blanched green beans
• 2T lemon juice
• Salt

METHOD

1. Blanch the fine green beans for 1 min in boiling water and then refresh for 5 mins in iced water, remove once cold and drain dry.
2. Slice the dates in chunks and mix with the white wine vinegar and onions.
3. Preheat the oven to 160°C.
4. Tear the pita and add this to a baking tray along with the chopped almonds, chilli flakes, sumac, olive oil and butter. Toast for about 15 mins in the oven, season with salt and pepper to taste.
5. Arrange the spinach leaves on a platter.
6. Dress the green beans with olive oil, salt and pepper, and add them to the salad.
7. Add the dates, onions, cooled almonds and pita.
8. At this stage the salad will sit happily at room temperature for an hour or so.

(Serves 4-6)