Some days you just crave something fresh and green, but salads can sometimes lack a savoury kick. I found this recipe in Moro cookbook. It looked simple to make and I got an excuse to use some of the sumac in the larder. If anyone is not familiar with sumac, please grab a bag next time your in a spice shop. It has a citrus flavour and is delightful just sprinkled on chopped onion.
Firstly the crispbread were ridiculously simple . Grap 2 white pitta bread and with a knife run around the edge, then very carefully split them into 2 halves. Brush them with a little melted butter then pop them in the oven at 180 C/350/gas 4, for about 10-15 minutes until golden brown. Thats it! Why have I never seen this before. Since making this salad I have made the crispbreads twice more. Once with some shop bought hummous which I tarted up a bit, and again with some tapenade that was lurking in the cuboard. I love them.
Next the dressing. Mix 4 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, half a garlic clove crushed and 2 tsp of sumac. Add pepper and sea salt if you didn't already use it to crush the garlic. Job done.The better the vinegar and oil the better the taste obviously, if your feeling lavish grab some cabernet sauvignon vinegar.
Then just put it all together. For the main salad you need 500g young spinach leaves, 200g good quality feta, a dessertspoon of fresh oregano leaves (or maroram) and 75g of pinenuts lightly toasted. Then the crispbread. I crumbled in half the feta and most of the dressing then tossed it all up and then add the rest of the cheese and dressing on top.
I have decided to ignore recipes that say serves 4 as we polished it off between the 2 of us. If you like feta you sure to like this.
I didn't intend to blog this salad but found it worthy. Unfortunately by then there was little left to photograph so will snap it next time.
