Rainbow Salad

This is a ray of sunshine on my plate. So colourful, mix of textures and bursting with flavour!


Serves 4




  • Dressing – 1 avocado


  • 2tbsp tahini


  • 1 lemon, juiced


  • 1 handful of mint



  • 1tbsp oil


  • 1 squash, diced


  • 250g tenderstem broccoli, cut into 2inch pieces


  • 500g ready cooked quinoa (I used Merchant)


  • 4 spring onions, diced


  • 1 avocado, sliced and fanned


  • ½ pomegranate seeds


  • 1 handful of mint, chopped


  1. Blitz all the dressing ingredient together and set aside.
  2. Toss the squash in the oil and pop in the oven for 40-45 minutes. After 35minutes, power boil the broccoli and drain.
  3. Heat the quinoa according to instruction. Put the quinoa in a bowl along with the broccoli, herbs, onions, squash and top with avocado and pomegranate seeds. Drizzle in dressing and serve

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