WARM SPINACH AND PITA BREAD SALAD

A warm spinach and pita bread salad with capsicums and cherry tomatoes combines crisp toasted bread with fresh, wilted greens and juicy, roasted, or pan-fried tomatoes. 

Great salad when capsicums and tomatoes are plentiful & well-priced.

Serves 5 – 6

2 red onions, cut into 8 wedges each
1 teasp brown sugar
200g baby spinach leaves
¼ cup small black olives
2 red capsicums, sliced
2 cups of cherry tomatoes, keep them whole or halve them
4 day old small pita bread
1 cup flat-leafed parsley leaves
80g crumbled feta cheese

DRESSING:
1 tab mint leaves
2 teasp toasted sesame seeds
1/3 cup olive oil
½ teasp sumac
Rind & juice ½ lemon
2 spring onions, finely chopped

Place onion and capsicum on an oven tray, drizzle with 1tab olive oil, sprinkle with brown sugar and roast at 180 for 50 mins or until browned. Grill 2 cups of cherry tomatoes in the same pan until just marked. Brush pita with garlic oil, perhaps smear with anchovies, and bake at 180 for about 10 mins or until crisp.  Cool slightly and break into pieces.

Put all dressing ingredients together and mix well. Combine spinach, parsley and 2/3 of the bread in a serving bowl and toss with ½ the dressing. Top with combined onion and capsicum and drizzle with remaining dressing. Sprinkle with olives, remaining pita and feta cheese. Serve immediately.