A couple of weeks back, we hosted the vivacious and talented Karen Martini in our Sydney Showroom for the launch of her new cookbook ‘Everyday’, presented by Pan Macmillan and Shearer’s Bookshop. In this cookbook Karen divulges 120 of her delicious interpretations of traditional everyday dishes, from salads to biscuits and everything in between. The perfect handbook for every kitchen!
To celebrate the launch of ‘Everyday’, Karen has been kind enough to share an excellent recipe for a Spinach, Almond & Pita Salad, served with Date & Pomegranate for all of our fans to savour at home!
KAREN MARTINI’S SPINACH, ALMOND & PITA SALAD WITH DATE & POMEGRANATE
“Inspired by a recipe from Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, this salad has exotic flavours and amazing textures. The combination of the crispy pita and date and lemon puree is unusual but delightful, and the pomegranate seeds create a pretty jeweled effect. It is wonderful served with lamb chops.”
– Karen Martini
40 g butter
1 tablespoon olive oil
2 or 3 pita breads, torn or cut into triangles
1 tablespoon ground sumac
Salt flakes and freshly ground black pepper
2 teaspoons finely chopped preserved lemon
200g baby spinach leaves
2 handfuls of coriander leaves
1 handful of pomegranate seeds
60g blanched almonds, toasted
3 tablespoons pomegranate molasses
garlic clove, grated
1 teaspoon dried chilli flakes
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Date and Lemon Puree
160g fresh medjool dates, pitted and finely chopped
180 ml boiling water
Juice of 1 lemon (approximately 2 ½ tablespoons)
Heat the butter and oil in a large frying pan over medium–high heat and fry the pita pieces for 3 minutes until crisp. Pull off the heat and sprinkle on the sumac and some salt. Allow to cool.
To make the dressing, mix the pomegranate molasses, garlic, chilli, salt, oil and lemon juice in a small bowl, stir and set aside.
To make the puree, whiz the dates, water and lemon juice together in a blender until smooth, then season with salt and pepper. Spread the puree on a large serving platter and sprinkle over the preserved lemon.
Toss the spinach and coriander together and arrange on the platter. Push the pieces of pita into the salad. Drizzle generously with the dressing, sprinkle on the pomegranate seeds and almonds, and serve.
SERVES 4 – 6
‘Everyday’ by Karen Martini is published by Plum, RRP $39.99