Spinach, feta and pitta bread salad


SourceHugh Fearnley Whittingstall/Guardian http://www.guardian.co.uk/lifeandstyle/2007/jun/02/foodanddrink.shopping2?recipetitle=Spin
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Spinach, feta and pitta bread salad


500 g
spinach (washed thoroughly)
3 T
olive oil
1 T
lemon juice
1 pn
ground cumin
1 pn
1 pn
ground black pepper
pita breads
100 g
feta (crumbled by hand into small chunks)
50 g
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.