preparation

• Start by pitting and finely chopping the dates.
  Cut the red onion into fine rings.
  Mix them together with the white wine vinegar in a bowl with a little salt.
  Stir now and then.
• Roughly chop the almonds in a mortar.
  Cut the pita breads into small cubes.
  Heat the butter and some olive oil in a pan and fry the almonds and bread until crispy.
  Finally, add the sumac, allspice and za’atar. Stir well.
• Now mix the spinach, the marinated red onion and dates (leave the excess liquid in the bowl and do not pour it into the salad).
  Divide the bread and almonds over the salad, with the oil from the pan and mix together.
• Season with salt and pepper if necessary.