Cook: 10 minutes

Serves: 8

Fresh, fruity and colourful with plenty of crunch — this is the most delicious way we can think of to make use of matzah.

Method:

Preheat oven to 200°C/400°F.
Line an oven tray with baking parchment.
Mix the matzah, sugar and cinnamon together and spread the matzah mixture in a single layer on the prepared tray.
Bake for about 10 minutes or until just golden and crisp. Set aside to cool.
For the dressing: combine all the ingredients in a small bowl or jar and mix/shake to combine.
For the salad: combine all the ingredients in a large bowl.
Scatter over the almonds and matzah.
Just before serving, pour over the dressing and mix to coat.

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Ingredients

Name: Crunchy cinnamon matzah, spinach and almond salad for Pesach
Prep time: 15 min
Cook time: 10 min
Yield: 8
Ingredients: 100g blanched, sliced almonds; 2 sheets matzah, crumbled into large pieces; 1 tbsp sugar; ½ tsp cinnamon; Salad:; 170g baby salad leaves; 3 green apples, cored and chopped, skin on; 100g dried pitted dates, roughly chopped; 1 pomegranate, seeded; Dressing:; 50ml olive oil; 1 tbsp balsamic vinegar, kosher for Passover; Juice of ½ lemon; Pinch cinnamon; 1 tsp sugar

100g blanched, sliced almonds
2 sheets matzah, crumbled into large pieces
1 tbsp sugar
½ tsp cinnamon
Salad:
170g baby salad leaves
3 green apples, cored and chopped, skin on
100g dried pitted dates, roughly chopped
1 pomegranate, seeded
Dressing:
50ml olive oil
1 tbsp balsamic vinegar, kosher for Passover
Juice of ½ lemon
Pinch cinnamon
1 tsp sugar