PREPARATION METHOD INGREDIENTS To find out about our great range of Palestinian artisan food visit www.zaytoun.org or call 0845 345 4887 FROM PALESTINE PALESTINIAN RECIPES Rooted in time & tradition FROM PALESTINE PREMIUM ‘OM AL-FAHEM’ ALMONDS Large creamy almonds for snacking and cooking Total time required: 60 minutes Serves 4 Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain out any residual vinegar and discard. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pitta and almonds and cook them on a medium heat for 4-6 minutes, stirring occasionally, until the pitta is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately. 1. 2. 3. 4. 5. 1 tbsp white wine vinegar ½ medium red onion, thinly sliced 100g pitted Medjoul dates, quartered lengthways 30g unsalted butter 2 tbsp Fairtrade olive oil 2 small pittas, 100g, roughly torn into 4cm pieces 75g whole Fairtrade almonds, roughly chopped 2 tsp sumac ½ tsp flaked chilli 150g baby spinach leaves, washed 2 tbsp lemon juice Salt Baby Spinach with Fairtrade almonds and Medjoul dates (Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi) In this mouthwatering recipe from chefs Sami Tamimi and Yotam Ottolenghi, the succulence of dates beautifully complements the crunchy almond and pitta mixture.