This Persian delight is proof that salad doesn't have to be bland.
Preheat oven to 1800C.
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.
Meanwhile, place onion and vinegar in a bowl. Set aside for 20 minutes.
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.
Mix together oil, lemon juice, garlic and chili and pour over salad. Toss gently.
Top with feta and remaining almonds. Sprinkle with a little Moroccan spice mix.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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 www.helgascarbdown.com.
For more information about Helga’s Lower Carb Range and the Carbdown campaign,
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