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Spinach Salad - Orgran

  • Prep Time: 30m
  • Serves: 5



  • 3 tablespoons olive oil
  • almond slivers
  • packet summer lettuce mix
  • 2 cups finely chopped rocket
  • 2 small zucchini, cut into small dice
  • 1/2 cup finely chopped roasted capsicum
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, peeled and crushed
  • 1/4 cup freshly chopped parsley
  • 2 tablespoons finely chopped mint
  • 1/4 cup finely chopped fresh coriander
  • 3 tablespoons pumpkin seed oil (or olive oil)
  • 1 cup ORGRAN Rice Crispi™ Breadcrumbs
  • zest and juice of 1 lemon
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons soy sauce (gluten free)
  • 2 teaspoons honey


  • 1. Pour oil into a medium-sized frying pan. Place almond slivers into pan. Toss over a medium heat until lightly browned. Take care not to burn almonds. Remove from pan and set aside.
  • 2. Put lettuce, rocket, zucchini and roasted capsicum into a large bowl.
  • 3. Put ground cumin, ground coriander, garlic, parsley, mint and fresh coriander into a small bowl. Mix well. Add almond slivers. Gently mix throughout salad.
  • 4. Pour pumpkin seed oil into small frying pan. Add breadcrumbs. Toss over a medium heat until crumbs just change colour. Take care not to burn crumbs. Remove from pan and set aside to cool. Sprinkle over salad.
  • 5. Put lemon rind and juice lemon, vinegar, soy sauce and honey into a small bowl. Mix well. Pour over salad.