Food Hospital - Spinach Salad with Sumac, Tomatoes and Feta

[herbsandhelpers]

Spinach Salad with Sumac, Tomatoes and Feta

The cherry tomatoes used in this salad are high in vitamin C and the spinach contains antioxidants. Antioxidants are substances that counteract the damage done by free radicals which attack cells in the body and include vitamin C and E and beta-carotene.

Serves 2

Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients

For the salad

200g cherry tomatoes, on the vine

A small bunch of fresh thyme

1 small clove garlic, crushed

1 teaspoon olive oil

Sea salt and freshly ground black pepper

2 wholegrain pitta breads

Olive oil spray

1 teaspoon sumac

200g baby leaf spinach

60g feta, crumbled

1 avocado, peeled and sliced

1 tablespoon sunflower seeds, toasted

1 tablespoon pumpkin seeds, toasted

For the dressing

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Juice of 1 orange

1 tablespoon sumac

Method

Preheat your oven to 150°C/130°C fan/gas 2.

Put the tomatoes, thyme sprigs, crushed garlic and olive oil, onto a baking tray, season and toss together. Place in the oven for 25 minutes or until the skins are slightly burnished and they are staring to wrinkle.

Cut the pittas into wedges and place on a second tray sprayed with oil. Liberally spray the pittas with olive oil and sprinkle them with some salt and the sumac.

Remove the tomatoes from the oven and put to one side to cool. Turn the oven up to 180°C and cook the pittas for 10 minutes or until golden and toasted. Remove from the oven and break into bite sized pieces.

Pull the tomatoes off the vine and put in a big serving bowl, add the pittas and all the other ingredients. Make the dressing by whisking together the oil, citrus juices and sumac and season to taste with salt and pepper. Dress the salad, tossing to coat and serve immediately.

For more recipes featuring spinach, visit the 4Food site