Ingredients
For the salad:
- 2 pitas (about 100g), roughly torn into 2-3 cm pieces
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons sumac (found at Turkish, Greek and Mediterranean markets)
- 1/4 teaspoon sea salt
- 100 g baby spinach leaves, tough stems removed
- seeds from 1/2 pomegranate, garnish
For the dressing:
- 1 tablespoon tahini
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon soya sauce
- juice of half a lime (alternatively, juice of half a lemon)
- 1 small clove garlic, minced
Instructions
- In a large skillet, heat butter and olive oil over medium heat. Add pita pieces, stir to coat and cook for 6-8 minutes, stirring all the time, until pita is golden brown and crunchy. Remove from heat and toss together with sumac and salt. Set aside to cool.
- In a small bowl, mix together the tahini, olive oil, soy sauce, lime juice, and garlic, until well combined.
- Place the spinach leaves in a large bowl. Add the dressing and mix to combine thoroughly with the spinach. Add the toasted pita and toss gently. Transfer the salad to serving plates and sprinkle with the pomegranate seeds. Serve and enjoy!
Nutrition
Notes
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