DATE SALAD, OTTOLENGHI STYLE
Date Salad, Ottolenghi Style is a must try salad. The dates, sumac, chilli flakes and marinated onion adds a bright, sweet, sour and slightly spicy taste. An excellent way to use up old pita bread, enjoy this salad as a meal or side dish.
Ingredients
- 50 g dates approx. 5 large ones
- ¼ medium size red onion approx. 1/2 cup slices
- 40 g almonds approx.15-20 almonds
- 75 g baby spinach leaves approx. 2 cupful
- 50 g pita 1 medium round
- 1 tbsp white vinegar
- 15 g butter, salted approx. 1 tbsp
- 2 tbsp olive oil
- 1 tsp sumac
- ¼ tsp red chilli flakes
- 1 tbsp lemon juice fresh
- ¼ tsp salt
- ¼ cup pomegranate arils optional
Instructions
MARINATION OF ONION AND DATES
- Peel and cut the red onion into half. Cut one half into a quarter. Store ¾ of the onion in an airtight container in the fridge and use if up for another recipe.
- Slice ¼ of the onion thinly, lengthwise.
- Pit the dates and cut them into quarters lengthwise.
- Add the dates and onion to a mixing bowl.
- Add white vinegar. Mix well. Cover the bowl and allow the date onion to marinate for 20 minutes.
ROAST PITA AND ALMONDS
- Chop the almonds into halves or 3 parts. Depends on how big they are.
- Tear the pita bread into bite size pieces.
- Heat a wide pan over low heat. Add butter and 1 tbsp olive oil. Wait till the butter melts.
- Add the pita pieces and almonds to the pan.
- Roast them for about 6-8 minutes till the pita becomes golden brown and crunchy.
- You may need to keep turning the pita pieces so that they roast evenly.
- Remove the pan from the heat.
- Add salt. Mix well. Allow the mixture to cool down a bit.
ASSEMBLE THE DATE SALAD
- If there is any liquid left from the marination of dates and onions, drain it out and discard. For me there was none.
- Add lemon juice, sumac and red chilli flakes to the marinated mixture. Mix well.
- Can serve it two ways. First method toss the marinated onion dates, spinach, the pita almond mixtures and pomegranate arils. Drizzle with remaining olive oil.
- Second method, layer the serving bowl or plate with some spinach leaves.
- Add the pita almond mixture.
- Top with the marinated onion date mixture.
- Add the pomegranate arils.
- Lastly sprinkle the remaining olive oil.
- Enjoy Date Salad as a light meal or as a side dish.
Notes
- As soon as you mix the salad, consume it. If you leave for a long time, the pita pieces become soggy.
- Assemble the salad just before serving.
- Don't use dried up dates for this salad. The moist and soft ones are sweeter and easier to chew.
- Adjust the salt and red chilli flakes according to your taste.