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