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Middle-Eastern Salad Starter

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This great starter is refreshing to the taste, with a little bite to it, which will satisfy any number of guests. The addition of dates provides an interesting texture to this salad; together with the almonds and spice it is 3very aromatic.

Serves 4

INGREDIENTS

  • 15 ml balsamic vinegar
  • 1 small red onion, thinly sliced
  • 100 g pitted dates, halved lengthwisw (Medjool dates are a good choice) 30 g butter
  • 25 ml olive oil
  • 3 pita breads, cut into thin wedges
  • 75 g slivered almonds
  • 10 ml harrissa paste
  • 3 ml chilli akes
  • 1 x 200 g packet spinach leaves
  • 25 ml lime juice
  • Salt and freshly-ground black pepper

METHOD

  1. Combine vinegar, onion and dates for 30 minutes.
  2. Heat butter and oil in a frying pan over medium heat. Add pita bread wedges and slivered almonds; toss in the oil, and lightly fry, until the almonds are toasted, and the pita bread is crispy.
  3. Add in the harrissa paste and chilli, cook for a further minute.
  4. Allow to cool.
  5. Place the spinach leaves onto a at platter; arrange the onion, dates, pita bread and almond mixture over the spinach leaves. Drizzle with lime juice, and season to taste.

Variations:

  • In place of the pita breads, use 4 slices bread of your choice; remove crusts, and cut into cubes. Cook as in step 2.
  • Serve on a mixture of rocket and watercress, in place of the spinach leaves.

Kind Regards

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.