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Summer Salad with Zesty Tahini Dressing

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Ingredients Method

Ingredients
  

  • 225 g block of halloumi (sliced) or use fetta
  • 120 g baby spinach
  • 140 g strawberries sliced
  • 200 g butternut pumpkin cubed and roasted
  • 175 g broccoli florets lightly steamed
  • 140 g lentils tinned is fine
  • 1 avocado sliced
  • 1/2 c walnuts roughly chopped
  • few springs coriander
  • 1 tbsp avocado oil or olive oil
  • 1 lemon juiced
  • 2 tbsp tahini
  • 4 tbsp water
  • 1 clove garlic
  • 1/2 tsp himalayan salt or rock salt
  • pinch black pepper

Method
 

  1. Preheat oven to 180°C
  2. Toss the butternut in the oil in a bowl and season with salt and black pepper. Arrange on a baking tray and roast in a preheated over for 25 minutes, until lightly brown and tender.
  3. Lightly steam the broccoli florets for a few minutes until they start to turn bright green, remove from steamer and set to one side to cool slightly.
  4. To make the dressing, place all the ingredients into a blender and pulse a few times until it reaches a smooth consistency. You can add more water here to loosen it up.
  5. In a pan on medium heat, add a small amount of avocado or olive oil and fry the halloumi if using. Otherwise crumble the fetta.
  6. Next start to layer the salad. Take a large serving dish and add the spinach, lentils, broccoli, butternut, sliced strawberries, sliced avocado, halloumi (or fetta). Drizzle over the tahini dressing and then add the walnuts and coriander. Season with salt and pepper to taste.