Project Description
From Yotam Ottolenghi Book – “Jerusalem” (Yotam Ottolenghi And Sami Tamami)
PREPARATION TIME : 30 Minutes
COOKING TIME : 10 Minutes
SERVES : 4 – 6
INGREDIENTS
1 tbsp of white wine vinegar
½ a red onion – finely sliced
100g (3.5oz) of soft dates – pitted and quartered
30g (1oz) of unsalted butter
2 tbsp of olive oil
4 sheets of Mountain Bread – roughly torn into bite-sized pieces
½ a cup of almonds – roughly chopped
2 tsp of sumac (found in supermarkets in the spice section)
½ a tsp of dried chilli flakes (optional)
150g (5.3oz) of baby spinach leaves
½ a lemon
salt
METHOD
- Place the onion, dates, vinegar and a pinch of salt into a small bowl and mix well. Leave to marinate for 20 minutes, then drain and discard any residual vinegar.
- Meanwhile, in a large frying pan, heat the butter and half (1 tbsp) of the olive oil. Add the Mountain Bread and almonds and cook until the Mountain Bread is crisp and golden. Remove from the heat and toss through the chilli, sumac and a pinch of salt.
- When you’re ready to serve, toss the Mountain Bread mix with the spinach leaves in a large bowl, then add the dates and onions, remaining olive oil, lemon juice and another pinch of salt. Season further if needed and serve immediately.