This traditional salad, made with matzo crackers, roasted red onion and toasted almonds, is great for sharing. Add the crackers just before serving so they don't go soggy!
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the onion wedges in a roasting dish and drizzle over 1 tbsp oil. Roast in the oven for 25-30 minutes, or until soft and starting to caramelise. Remove from the oven and leave to cool.
Meanwhile put the matzo crackers on a baking tray. Brush with the remaining oil and bake in the oven for 6-8 minutes, until golden brown. Remove from the oven and set aside.
Put the spinach leaves in a large bowl and add the onions, almonds and raisins. Break the matzo crackers into smaller pieces and toss through the salad.
In a small bowl, whisk together the date syrup and lemon juice. Season, then pour over the salad and toss. Serve immediately.