- ½ small red onion, finely sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 ½ pita pockets, torn into bite-sized pieces
- 200g baby spinach
- 100g dates, cut into quarters lengthways
Put the onion and the vinegar into a small bowl and mix well. Set aside to marinate. Heat the olive oil and the butter in a heavy-bottomed frying pan and fry the pita bread until crisp and golden brown. Sprinkle with sea salt and set aside to cool.
Arrange the spinach on a large shallow serving bowl or platter. Scatter over the red onion then pour over the vinegar along with some good quality olive oil. Next scatter over the dates and the pita bread then season with sea salt and freshly ground black pepper. Serve immediately.