Otto Lenghi's pita salad

Updated: Aug 21, 2018

And old time favorite and always a hit! The perfect dinner salad with a combination of sweet, spices, nuts and crunchy pita bread is for the big eaters easy to combine with grilled lamb chops.

Preparation time 20 minutes

Serves 2 people


1 tbsp white wine vinegar

1/2 medium red onion

100 gms dates, preferably Medjool


30 grams butter

2 tbsp olive oil

2 pitas

75g whole unsalted almonds

2 tsps sumac

1/2 tsp chili flakes

150 gms baby spinach leaves

2 tbsps freshly squeezed lemon juice

Thinly slice the onion and unpit and quarter your dates. Then add vinegar, onion and dates to a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Meanwhile, heat butter and 1 tbsp olive oil in a medium frying pan over medium heat. Roughly tear the pita in pieces and add the pita to the pan and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add roughly chopped almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chili flakes and 1/4 teaspoon salt. Set aside to cool. We like it spicy, so we recommend you'll be generous with the chili flakes.

When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, the remaining olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.


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