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Posts Tagged ‘Sumac’

Feta salad with spinach, crispbread, sumac & pinenuts

Another success from Sam & Sam Clark of Moro. Great textures and interesting flavours. Works as a starter or a side with grilled meat.

Feta salad with spinach, crispbread, sumac & pinenuts – serves 4

  • 500g young spinach, washed and dried (in a salad spinner ideally)
  • 200g good-quality feta cheese, crumbled
  • 1 dessertspoon fresh oregano or marjoram leaves
  • 75g pinenuts, very lightly toasted
  • 25g butter
  • 2 pitta breads
  • ½ garlic clove, crushed to a paste with salt
  • 1 tbsp good-quality red wine vinegar
  • 2 tsp sumac
  • 4 tbsp extra virgin olive oil
  • sea salt and black pepper

Preheat the oven to 180C/350F/Gas 4.

Melt the butter. Split the pitta in half lengthways and brush the melted butter on both sides. Put the pittas on a rack in the middle of the oven and bake for 10-15 minutes or until golden brown. Remove and cool.

Whisk the garlic, red wine vinegar, sumac, olive oil together to make a dressing. Season to taste with the salt and pepper.

Put the spinach, roughly broken crispbread, half the feta cheese, the oregano/marjoram and pinenuts into a large bowl. Pour over most of the dressing and toss together. Serve with the rest of the feta and dressing on top.

(Original recipe from Moro: the cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Baby spinach salad with dates & almonds

A truly delicious salad from Yotam and Sami’s Jerusalem. The perfect start to any middle eastern inspired meal.

Baby spinach salad with dates & almonds – to serve 4

  • 1 tbsp white wine vinegar
  • ½ red onion, thinly sliced
  • 100g pitted Medjool dates, quartered lengthways
  • 30g unsalted butter
  • 2 tbsp olive oil
  • 2 small pitas, about 100g, roughly torn in 4cm pieces
  • 75g whole unsalted almonds, roughly chopped
  • 2 tsp sumac
  • ½ tsp chilli flakes
  • 150g baby spinach leaves, washed
  • 2 tbsp lemon juice
  • salt

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

Meanwhile, heat the butter and half the oil in a frying pan. Add the pita and almonds and cook on a medium heat for 4-6 minutes, stirring continually, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ tsp of salt. Set aside to cool.

When ready to serve, toss the spinach with the pita and mix in a large bowl. Add the dates and onion, remaining oil, lemon juice and another pinch of salt. Taste for seasoning and serve.

(Original recipe from Yotam Ottolenghi & Sami Tamimi’s Jerusalem, Ebury Press, 2012.)

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