Denise says:
- This is a delicious, colourful vegan salad, and a creative way to enjoy matzah.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 8 people
Ingredients:
- 100g blanched, sliced almonds
- 2 sheets matzah – crumbled into large pieces
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- Salad
- 170g baby salad leaves
- 3 green apples – cored and chopped, skin on
- 100g dried pitted dates – roughly chopped
- 1 pomegranate – deseeded
- Dressing
- 50ml olive oil
- 1 tablespoon balsamic vinegar – kosher for Passover
- juice of ½ lemon
- Pinch cinnamon
- 1 teaspoon sugar
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Line an oven tray with baking parchment.
- Mix the matzah, sugar and cinnamon together and spread the matzah mixture in a single layer onto the prepared tray.
- Bake for about 10 minutes or until just golden and crispy. Set aside to cool.
- For the dressing, combine all the ingredients together.