Lamb, spinach and date salad with crisp pita
This warm salad is a superb dish for entertaining that hits just the right tone as we put the winter behind us. The crowning of crisp pita adds a dramatic touch to the presentation and a textural...
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Cooking tools:
- Blender
- Griddle
- Grill
- Skillet
- Saucepan
- Oven
- Baking sheet
- Mixing bowl
- Serving platter
- Paper towel
- Aluminum foil
Ingredients
- 100g blanched almonds
- 4 lamb backstraps, about 200g each
- extra virgin olive oil
- salt flakes
- freshly ground black pepper
- 1 tbsp sumac
- 500g baby spinach leaves
- 2 celery hearts (or 4 pale inner stalks), sliced finely on an angle
- 1 bunch of mint, leaves picked, large leaves torn
- 2 handfuls pomegranate seeds
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