Fresh, fruity and colourful, this vegan salad is a delicious way to make use of matzah.
Serves: 8
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients:
100g blanched, sliced almonds
2 sheets matzah, crumbled into large pieces
1 tbsp sugar
½ tsp cinnamon
Salad:
170g baby salad leaves
3 green apples, cored and chopped, skin on
100g dried pitted dates, roughly chopped
1 pomegranate, seeded
Dressing:
50ml olive oil
1 tbsp balsamic vinegar, kosher for Passover
Juice of ½ lemon
Pinch cinnamon
1 tsp sugar
Method:
- Preheat oven to 200°C/400°F.
- Line an oven tray with baking parchment.
- Mix the matzah, sugar and cinnamon together and spread the matzah mixture in a single layer on the prepared tray.
- Bake for about 10 minutes or until just golden and crisp. Set aside to cool.
- For the dressing: combine all the ingredients in a small bowl or jar and mix/shake to combine.
- For the salad: combine all the ingredients in a large bowl.
- Scatter over the almonds and matzah.
- Just before serving, pour over the dressing and mix to coat.
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