Spinach with Orange, Feta & Warm Raisin Dressing

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

If you want to stretch your meze or serve a fresh salad with meat and rice, look no further.

Preparation: 15 Minutes
Cooking: 10 Minutes


  • 1 pitta bread, coarsely torn
  • 100 g ( oz) raw almonds, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Aleppo pepper or sumac
  • 200 g (7 oz) baby spinach leaves
  • 2 small seedless oranges, skin and pith removed, sliced thickly
  • 50 g ( oz) feta cheese, crumbled
  • ½ small onion, thinly sliced


  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 tablespoons sultanas (golden raisins), soaked in boiling water for 5 minutes, drained


Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

Chop the pitta bread in a food processor until chunky breadcrumbs form. Spread them out on an oven tray with the almonds and drizzle with the olive oil. Season with salt and freshly ground black pepper, then sprinkle with the Aleppo pepper or sumac and bake for 5-6 minutes until golden. Remove from the oven and set aside.

Put the spinach in a large bowl or on a platter. Top with the orange slices, then scatter with the crumbled feta, sliced onion and toasted bread mixture.

To make the dressing, put the olive oil and garlic in a small frying pan over medium heat. Cook for 2 minutes or just until golden. Add the remaining ingredients and a pinch of salt and whisk together until well combined. Pour the warm dressing over the salad and toss gently. Serve immediately.