This Persian delight is proof that salad doesn't have to be bland.


  • 2 slices Helga's Soy & Toasted Sesame Lower Carb bread, crusts removed

  • 1/4 cup coarsely chopped raw almonds

  • Olive oil spray

  • 2 teaspoons Moroccan spice mix, plus extra to serve

  • 1/2 small red onion, finely sliced

  • 2 tablespoons white vinegar

  • 1 cup firmly packed baby spinach

  • 1/4 cup each fresh mint and coriander leaves

  • 125g cherry tomatoes, halved

  • 1 small Lebanese cucumber, cut into chunks

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1 small clove garlic, crushed

  • 1/4 teaspoon chili flakes

  • 40g fat-reduced feta cheese, crumbled into chunks


  • 1.

    Preheat oven to 1800C.

  • 2.

    Tear bread into bite-sized chunks. Place on an oven tray along with almonds. Spray with olive oil, then sprinkle with spice mix. Bake 10 minutes or until golden. Cool.

  • 3.

    Meanwhile, place onion and vinegar in a bowl. Set aside for 20 minutes.

  • 4.

    Drain vinegar from onions. Place onions, spinach, mint, coriander, tomatoes, cucumber, bread and half the almonds in a shallow serving bowl and mix to combine.

  • 5.

    Mix together oil, lemon juice, garlic and chili and pour over salad. Toss gently.

  • 6.

    Top with feta and remaining almonds. Sprinkle with a little Moroccan spice mix.


In a bid to help Australians ‘carbdown’ for summer, Helga’s has recruited fitness expert Sam Wood to develop a 30 day meal and exercise plan featuring Helga’s Lower Carb breads and wraps.

The 30 day plan contains a series of lower carb delicious recipes including this Persian Salad with Bread.

To download the full 30 Day Carbdown Meal & Exercise Plan, visit

For more information about Helga’s Lower Carb Range and the Carbdown campaign,

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