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
  1. 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.
  2. 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. 
  3. 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). 
  4. 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
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