For the almond cream, add the bread, milk and oil to a medium bowl and soak for 10 minutes.
Add the bread mix, including the liquid, along with the remaining ingredients to a food processor and whiz on high until you have a thick, nutty cream – if it’s a little too thick, loosen it with a touch more milk.
Add all the dressing ingredients to a clean jam jar, then seal with the lid and give it a good shake.
Add all the salad ingredients to a large bowl, pour the dressing over the salad and toss well.
To serve, spoon a good dollop of the almond cream onto a serving platter and pile the salad on top. Sprinkle over some mixed seeds, if you like.