curly rainbow salad
- 2 carrots, trimmed and peeled
- 2 zucchinis (courgettes), trimmed
- 1 medium beetroot, trimmed and peeled
- 1 avocado, halved, peeled and chopped
tahini dressing
- 1 tablespoon tahini (super nutty – yum!)
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- 2 teaspoons honey
- sea salt and cracked black pepper, to taste
crunchy honey seeds
- ¼ cup (40g) pepitas (pumpkin seeds)
- ¼cup (40g) sunflower seeds
- 2 teaspoons honey
- To make the crunchy honey seeds, line a small tray with non-stick baking paper. Heat a small non-stick frying pan over high heat. Add the seeds and toast for 2 minutes, stirring with a spatula. Drizzle them with the honey, sprinkle with salt and pepper and cook, stirring to coat, for another 1 minute or until golden brown. Use the spatula to help you carefully spread the hot seed mixture onto the prepared tray and allow to cool completely.
- Using a spiraliser, cut the carrots into long, curly noodles (you can also use a julienne peeler or grater). Repeat with the zucchinis and beetroot.
- To make the tahini dressing, place the tahini, lemon juice, oil, water, honey, salt and pepper in a medium jug and mix to combine, using a whisk (or you can shake it all up in a small sealed jar).
- Pile the vegies into a big serving bowl (keeping the colours separate) and add the avocado. Top with the dressing and honey seeds to serve. Serves 4
Photography: Chris Court
Tags: avocado,
basics to brilliance kids,
beetroot,
carrot,
dinner,
honey,
light meal,
lunch,
salad,
tahini dressing,
vegetarian,
zucchini,
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