• 4 red onions, cut into wedges
  • 2 tbsp sunflower oil
  • 3 matzo crackers, halved
  • 200g baby spinach leaves, washed and dried
  • 25g toasted flaked almonds
  • 50g raisins
  • 1 tbsp date syrup
  • 1 lemon, juiced


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the onion wedges in a roasting dish and drizzle over 1 tbsp oil. Roast in the oven for 25-30 minutes, or until soft and starting to caramelise. Remove from the oven and leave to cool. 

  2. 2

    Meanwhile put the matzo crackers on a baking tray. Brush with the remaining oil and bake in the oven for 6-8 minutes, until golden brown. Remove from the oven and set aside. 

  3. 3

    Put the spinach leaves in a large bowl and add the onions, almonds and raisins. Break the matzo crackers into smaller pieces and toss through the salad. 

  4. 4

    In a small bowl, whisk together the date syrup and lemon juice. Season, then pour over the salad and toss. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 657kj 157kcal 8%
  • Fat 6.0g 9%
  • Saturates 0.6g 3%
  • Sugars 11.6g 13%
  • Salt 0.06g 1%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

21.0g carbohydrate 2.8g fibre 3.6g protein

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