Name: Feta Salad with Spinach, Crispbread, Sumac and Pinenuts
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 4 tablespoons extra virgin olive oil; 2 teaspoons sumac; 1 tablespoon good-quality red wine vinegar (Cabernet Sauvignon, see Spanish Suppliers); 500 g young, tender spinach, washed and spun dry; 200 g good-quality feta cheese, crumbled; 1 dessertspoon fresh oregano or marjoram leaves; 75 g pinenuts, very lightly toasted; 25 g butter; 2 pitta breads; ½ garlic clove, crushed to a paste with salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a colourful, crunchy salad that has a fresh, interesting tartness to it from the combination of the feta and sumac.

Ingredients

500 g young, tender spinach, washed and spun dry
200 g good-quality feta cheese, crumbled

Europe
Spain
Starter
Spicy
Mediterranean
Vegetarian

Method

To make the crispbread, preheat the oven to 180°C/350°C/Gas 4. Melt the butter, and as it is melting, carefully split the pitta in half lengthways and brush the butter on both sides. Place the pitta halves on a rack in the middle of the oven.

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Ingredients

Method

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