Date and Rocket Salad

A fresh Gulf-inspired salad of peppery rocket, sweet dates, cucumber, toasted almonds and feta with a bright lemon-sumac dressing.

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Dates are usually thought of as a sweet snack, but their caramel-like flavour works beautifully with salty cheese and peppery leaves. This salad is quick enough for everyday meals but elegant enough for a gathering.

Ingredients

• 120 g rocket leaves (washed and dried)
• 8 Medjool dates (pitted and sliced)
• 1 cucumber (thinly sliced)
• 100 g feta cheese (crumbled)
• 50 g toasted almonds (roughly chopped)
• 0.25 red onion (very thinly sliced)
• 2 tbsp fresh mint (torn)
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp sumac
• 1 tsp honey or date syrup
• 0.25 tsp fine salt (or to taste)
• 0.25 tsp black pepper

Step-by-step method

1. Wash the rocket and dry it thoroughly in a salad spinner or clean towel. Water left on the leaves will dilute the dressing and make the salad limp.
2. Pit the dates and slice each into 3–4 pieces. Thinly slice the cucumber and red onion and crumble the feta into bite-size pieces.
3. Toast the almonds in a dry frying pan over medium heat for 3–4 minutes, shaking often, until fragrant. Transfer them immediately to a plate so they do not keep browning in the hot pan.
4. Whisk the olive oil, lemon juice, sumac, honey or date syrup, salt and black pepper until the dressing looks slightly emulsified.
5. Place the rocket, cucumber, onion and mint in a large bowl. Add about two-thirds of the dressing and toss gently with clean hands or salad servers.
6. Add the dates, feta and toasted almonds and toss only once or twice so the dates do not break up and the feta stays in visible pieces.
7. Taste a leaf and add more dressing, salt or lemon if needed. Serve immediately, with the remaining dressing on the side if you prefer a lighter salad.