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Recipe Persian salad with bread

Persian salad with bread
  • Serves 2
  • 10 minutes
  • Difficulty Easy
  • 15 Ingredients
By

32 Comments

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.

Ingredients (serves 2)

  • 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 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

Method

  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.

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