Leek salad with honey-roasted chilli almonds

  • 15 min.
  • 4 persons
Rated 4 out of 5


  • Honey-roasted chilli almonds
  • 100 g Svansø almonds
  • 1 tbsp. Svansø olive oil
  • 1 tbsp. honey
  • 1/2 tsp. finely grated lime zest
  • 1/2 tsp. dried chili flakes
  • 1/2 tsp. salt
  • Salad
  • 1/2 red pointed cabbage
  • 150 g edamame beans
  • 2 large carrots
  • 1 red onion
  • Watercress for garnish.


1. Toast the almonds in a frying pan in olive oil over a medium heat until they take on a slight colour.

2. Add the honey, lime zest and chilli flakes and toast the almonds, stirring.

3. Spread the almonds on baking paper, sprinkle with salt and leave to cool.

4. Finely chop the pointed cabbage and mix with the edamame beans.

5. Grate or shred the carrots and cut the red onion into very thin slices.

6. Mix carrots and red onion with pointed cabbage and edamame beans.

7. Garnish with fresh watercress and sprinkle with honey-roasted chilli almonds.

Tip: Serve the salad as a meal - add some fried chicken and cooked quinoa.


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