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Baby spinach salad with dates & almonds

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Yotam Ottolenghi and Sami Tamimi

Published 2012

  • About

Pitas are allotted the shortest of shelf lives in Jerusalem. Ideally, you’d eat them within a couple of hours of baking. Crunchy pita croutons make good use of leftover pita. We use them for soups and scatter them over salads and other mezzes. They will keep for at least a week in an airtight container. Serve this salad as a starter; its sharp freshness really whets the appetite.

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