1/2 medium red onion, thinly sliced
3 1/2 oz. pitted Medjool dates, quartered lengthwise
2 tablespoons unsalted butter
2 tablespoons olive oil
2 small pitas, roughly torn into pieces
1/2 cup whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chili flakes
5 oz. baby spinach leaves
2 tablespoons freshly squeezed lemon juice
Put 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 any residual vinegar and discard.
Heat butter and half the olive oil in a medium pan over medium heat. Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from heat and mix in sumac, chili flakes and 1/4 teaspoon salt. Set aside to cool.
When you are ready to serve, toss spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, lemon juice and another pinch of salt.