Baby spinach salad with dates & almonds ( from Jersualem by Yotam Ottolenghi)

◾1 tbsp white wine vinegar
◾1/2 medium onion, thinly sliced
◾100 g Medjool dates, pitted and quartered
◾30 g unsalted butter
◾2 tbsp olive oil
◾2 sml pita ( gluten free can be used) torn into smallish pieces
◾75 g unsalted almonds, coarsely chopped
◾2 tsp Sumac
◾1/2 tsp red pepper flakes
◾150 g baby spinach leaves
◾2 tbsp freshly squeezed lemon juice

Put vinegar, onions and dates in a small bowl, add a pinch of salt and mix well. Leave to marinate for 20 minutes, then drain away the residual vinegar.
Meanwhile heat the butter and half the olive oil in a frying pan over a medium heat, add the Pita and almonds and cook for 5-6 minutes, stirring all the time until the Pita is crunchy and golden brown. Remove from the heat, mix in the sumac, red pepper flakes, 1/4 tsp salt and set aside to cool.
When ready to serve toss the spinach leaves with the Pita mix in a large mixing bowl, add the dates and red onion, the remaining olive oil, lemon juice and another pinch of salt. taste for seasoning and serve immediately.

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