This pumpkin, potato and spinach salad is my absolute favourite salad. It has a slightly sweet tahini dressing, and the pickles are a fermented vegetable high in fibre which benefits your gut bacteria—balanced and healthy for your lunch or dinner!
Ingredients
1/2
sweet potato
1/2
pumpkin
2
handfuls baby spinach
6
organic pickles
2 tbsp
smoked almonds
2 tbsp
tahini
1 tbsp
hummus, plain
1 tbsp
sesame oil
1/2
squeezed lemon
1/2 tsp
cumin powder
3 tbsp
hot water
How to make
1
Heat the oven to 200°C. Slice sweet potatoes and pumpkin in cubes. Put on a baking tray and roast for 40 minutes or until tender. Set aside to cool.
2
Meanwhile, in a bowl, whizz the ingredients for the dressing until smooth and combined—taste with salt and pepper.
3
Arrange the sweet potato and pumpkin in a bowl over the baby spinach. Top with the sliced pickles and the smoked almonds. Drizzle over the tahini dressing. Add half a lemon on top and serve with a slice of toasted bread. Enjoy!
calories: 329 (16%)
fat: 22g (28%)
saturates: 3g (14%)
sugars: 3g (6%)
salt: 453mg (76%)
protein: 11g (19%)
carbs: 21g (42%)
fibre: 5g (17%)
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