Spinach, Feta and Pitta Bread Salad
Spinach, feta and pitta bread salad
- 500g spinach, washed thoroughly
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- pinch of ground cumin
- pinch of salt
- pinch of ground black pepper
- 2 pitta breads
- 100g feta, crumbled by hand into small chunks
- 50g pine nuts, lightly toasted
Bring a pan of salted water to the boil, drop in a third of the spinach and blanch until just wilted (one to two minutes). Scoop out with a wire basket or slotted spoon and repeat in two more batches. When cool enough to handle, squeeze out as much water from the cooked spinach as you can, then roughly chop it.
Combine the oil, lemon juice, cumin and a sprinkling of salt and pepper, to make a dressing, and toss the spinach in this.
Preheat the grill to high. Split open the pitta breads, so you have four thin pieces of bread in total, and toast until crisp, turning once or twice. Break the pitta into shards.
Put the dressed spinach in a bowl and tuck the pieces of bread in and around. Scatter the feta over the top and then the pine nuts.