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Spinat-Salat mit Tahin-Dressing

Spinach Salad with Tahini Dressing, Pita & Pomegranate

Spinach salad with tahini-dressing finished with a touch of lime and soy sauce, plus crispy sumac-spiced pita and pomegranate seeds. Try pairing with kale as an alternative. Serves 4 as a side, or 2 as a main.

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Course Salad
Category Middle Eastern
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 as side
Calories 233 kcal
Autor Elle

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

Method

  1. 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.
  2. In a small bowl, mix together the tahini, olive oil, soy sauce, lime juice, and garlic, until well combined.
  3. 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!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.