Feta Salad with Spinach, Crispbread, Sumac and Pinenuts

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

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.