Rainbow nourish bowl with a tahini-lemon dressing

This vibrant rainbow salad is packed with a wide variety of colourful vegetables, providing a broad range of vitamins, minerals, antioxidants, and fibre. Roasted chickpeas and edamame add plant-based protein and fibre to help keep you satisfied, while hemp seeds provide healthy fats and additional protein. The tahini and lemon dressing adds calcium, healthy fats, and a fresh flavour that ties everything together, making this a balanced, nourishing lunch or dinner.

Ingredients (Serves 1)

For the salad

1 cup mixed greens

½ cup cooked beetroot, diced

¼ cup red cabbage, finely shredded

1 small carrot, grated or chopped

½ red pepper, thinly sliced

4 radishes, thinly sliced

½ avocado, sliced

⅓ cup edamame beans, cooked

½ cup roasted chickpeas (Drain and dry a tin of chickpeas, toss with olive oil and seasonings, then roast at 180°C for 25–30 minutes until golden and crisp).

1 tbsp hemp seeds

For the tahini-lemon dressing

1 tbsp tahini

½ fresh lemon juiced

1 tsp water

½ tsp honey

Pinch of salt

Method

1. Arrange the mixed greens in a bowl or on a plate.

2. Place the beetroot, red cabbage, carrot, red pepper, radishes, avocado, edamame, and roasted chickpeas in the bowl.

3. Sprinkle the hemp seeds over the top.

4. In a small bowl, whisk together the tahini, lemon juice, water, honey and salt until smooth.

5. Drizzle the dressing over the salad just before serving.