Roasted Almond & Spinach Salad

A lovely light salad that may be served with basically anything and is a great alternative to the typical green salad dish. Personally, I love having this salad with pan-fried salmon or roast lamb – delicious!

• Serves: 4

Ingredients

• 70 grams almonds roasted

• 200 grams mixed salad leaves*

• ⅓ red onion finely sliced

• 200 grams chick peas washed and rinsed well

• ½ bunch cauliflower florets lightly steamed and then cooled

• 2 tablespoons balsamic glaze*

Used in this recipe: * Coles pre-packaged 200g 4 leaf salad mix * Mazzettii Balsamic Vinegar Glaze

Method

• Preheat oven to 180˚C (350˚F)

• Place whole almonds onto baking tray and roast for approximately 10 minutes or until dark brown colour. Once cooled, roughly smash almonds with a mortar and passel (If you don’t have a mortar and passel, place almonds flat between two tea-towels on a sturdy surface and crush with mallet). Set aside.

• Lightly steam cauliflower florets and set aside to cool. Once cooled combine mixed salad leaves, red onion, chickpeas, roasted almonds, cauliflower and balsamic glaze and serve.