Let's have a nice salad

Ingredients for 4 servings:

• 200 g baby spinach or young spinach
• 1 onion(s), red
• 100 g date(s), dried
• 1 tbsp lemon juice
• 75 g almond sticks
• 1 piece(s) of flatbread(s), approx. 150 g
• 1 tsp Zatar (oriental spice mix)
• 1 egg(s), hard-boiled, for garnish
• 7 tbsp extra virgin olive oil
• Salt
• 1 pinch(s) Pul Biber
• 1 ½ tbsp lemon juice
• 1 tsp grape syrup (pekmez)
• some black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spinach and date salad

Wash and drain the spinach. Peel the onion and slice thinly. Pit the dates and chop into small pieces. Toss the onions and dates with lemon juice. Lightly toast the almonds in a dry pan. Cut the bread into small pieces and toast in a pan with olive oil or clarified butter. Add the spice mix and toss once. Drain the croutons on kitchen paper. Combine all ingredients except the dressing in a serving bowl. Combine the lemon juice, pekmez, salt, and pepper, then whisk with the olive oil. Pour the dressing over the salad, toss again, and serve immediately to keep the salad fresh and crisp.