Summer Skin Food Salad With A Zesty Tahini Dressing

This salad is absolutely loaded with nutrients that are especially beneficial to health of your skin. The broccoli, spinach & strawberries all provide you with plenty of vitamin c, which is essential for collagen production, keeping those wrinkles at bay! The butternut squash gives you a little hit of beta-carotene, which contains UV protective properties and prevents free radical damage caused by pollution and sun exposure. Plus, the salty grilled halloumi works especially well with the creamy avocado and sweet tangy strawberries.
Serves 4
Total Time
40 Minutes Steps 1-3 can be done the day before
1 (225g) block of halloumi, sliced
120g of baby spinach
140g/1 cup of strawberries, sliced
200g/1 cup of butternut squash, cubed and roasted
175g/1 cup of broccoli, lightly steamed
140g/1 cup of beluga lentils, precooked
1 avocado, sliced
½ cup of walnuts, roughly chopped
Few sprigs of coriander, roughly chopped
1 tbsp of avocado oil (or olive oil)
For the Tahini Dressing
Juice of 1 Lemon
2 tbsp of tahini
4 tbsp of filtered water
1 clove of garlic
½ tsp of Himalayan salt
Pinch of black pepper
Step 1

Preheat the oven to 180°C/Gas 4.

Step 2

Toss the butternut squash in the avocado oil in a bowl and season with salt and black pepper. Arrange the squash on a baking tray and roast in a preheated oven for 25 minutes, until lightly brown and tender.

Step 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.

Step 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.

Step 5

In a pan on medium heat, add a small amount of avocado (or olive oil), allow it to heat up a little and add the sliced halloumi. Fry on each side for a couple of minutes until they turn a golden brown colour. Remove and set aside.

Step 6

Next you can start to layer up the salad. Take a large serving dish and add the spinach, lentils, broccoli, butternut squash, sliced strawberries, sliced avocado, halloumi. Drizzle over the tahini dressing and then add the walnuts and coriander. Season with salt and pepper to taste. Serve up and enjoy!

Recipe courtesy of Naturally Nourished, follow, in collaboration with Sommer Pyne at House Curious​.

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