My continuing research about how to improve my overall health, has led me to modify my diet so that it’s 70 to 80 percent fruits and vegetables, with a little starch and protein to round it out. I am primarily eating fish (every possible kind of seafood) and fowl (chicken and duck) for my protein, which is what I relied on for my main source of protein for the 24 years I didn’t “eat mammal.” I try to get my starch from healthy sources like sweet potatoes, but I’m half Japanese, so I regularly eat rice. I’m also not one to give up all comfort foods, so I occasionally make gluten-free pasta using brown rice or chickpea flour pastas, which the kids love. I often toss the pasta with chicken sausage, braised chard and fresh tomatoes to “health it up.” And since dairy and I remain estranged, the only dairy I consume is a little grass-fed butter, ghee and organic whole-milk, Greek-style yogurt on occasion.
Since my diet is mainly focused on vegetables, I’m reframing my idea of what constitutes a meal. I grew up with the idea that dinner included a main dish–usually involving meat, accompanied by a simple salad and cooked vegetable. My new favorite thing to do is cook 3-4 vegetable side dishes, which together with a little protein make a fun, nutritious and not-at-all-boring meal in which there is not necessarily an obvious “main dish.” And I truly dislike eating salad for the sake of eating salad, so I’m continually searching for salads that feel like a meal in and of themselves.
I made, served and ate this particular salad this past summer, but it’s really a dish for all seasons, and all its ingredients are readily available year-round. It’s from the Jerusalem cookbook by Ottolenghi and Tamimi. I’m a huge fan of all Ottolenghi’s cookbooks, having first discovered his incredibly delicious food in a tiny shop off Kensington High Street when I lived in London many moons ago. I was new to London–and newly pregnant, and stumbled upon the tiny shop purely by accident. Even though I lived in London only a few years, I considered a takeout meal from the shop a special treat. I fondly remember marveling at all the delectable looking dishes displayed in tiers in the shop front window. My mouth would instantly start watering upon seeing the array of colorful vegetable dishes and beautiful, yet simple desserts. Everything was fresh, flavorful and colorful. What I appreciate most about Ottolenghi’s cooking is that (most of) the dishes are relatively simple to make relying heavily on an abundance of spices and variety of textures. It’s what makes his food beautiful to look at and delicious to eat.
Most of the recipes I share on my site are completely my own invention, or they are ones I’ve modified from someone else’s recipe, or developed by combining various parts of several people’s recipes. However, this one I want to share as is because it’s perfect just as it is. One caveat is that I’ve been making it so often that I’ve stopped measuring the ingredients, and it’s fair to say you have a lot of leniency with this recipe; a little extra this or a little less that still results in a delicious salad.
Ingredients
1 tbsp white wine vinegar
1/2 medium red onion, thinly sliced
3-1/2 oz/100 g pitted, Medjool dates, quartered lengthwise
2 tbsp unsalted butter
2 tbsp olive oil
2 small pitas, roughly torn into bite-sized pieces
1/2 cup/75 g whole unsalted almonds, coarsely chopped
2 tsp sumac
1/2 tsp chile flakes
5 oz/150 g baby spinach leaves
2 tbsp fresh-squeezed lemon juice
salt
Preparation
Place the dates and onion slices in a small bowl. Add the vinegar and pink of salt and mix well with your hands. Leave to marinate for 20 minutes.
While the date mixture is marinating, heat the butter and half the olive oil in a medium frying pan. (I use my 10-inch cast-iron pan.) Add the pita and almonds and cook for 10-12 minutes, stirring all the time, until the pita is crunchy and golden brown. Note: The Ottolenghi recipe actually says to cook the pita for 4 to 6 minutes, but that has never been enough for me, so maybe our US pita cooks differently. Remove from the heat and mix in the sump, chili flakes, and 1/4 teaspoon salt. Set aside too cool.
To serve, toss the spinach leaves with the pita mix in a large bowl. Drain off and discard any extra vinegar from the date/onion mixture before adding the dates and onion to the spinach. Add the remaining olive oil, lemon juice and another pinch of salt. Adjust seasoning as desired and serve immediately.
Enjoy!
Eat Well, Be Well, Live Well 