SUPER GREENS RECIPE

Super GreensSalad

WITH TAHINI DRESSING

We’ve teamed up with plant-based food blogger, Amy Lanza, to share our recipe for this Super Greens-inspired salad (with a tantalising tahini dressing)!

Inspired by the nutritious and nourishing formulation behind our Super Greens Nutrient Boost Oil, this succulent, citrusy and soulful salad will have your body feeling just as revitalised as your skin does after a healthy dose of this green goodness. Read on to find out how to make your very own at home!

SERVES: 2 PREP TIME: 5 minutes

COOK TIME: 15 minutes

INGREDIENTS: SALAD:

60g quinoa

40g kale, de-stemmed and chopped A pinch of salt

1 tsp lemon juice

30g baby spinach, roughly chopped

20g rocket

1 small bunch fresh parsley, chopped 1 small bunch fresh mint, chopped 30g flaked almonds, extra to serve 40g pomegranate, extra to serve 1 avocado, cubed or sliced

1 tsp olive oil 100g tenderstem broccoli

TAHINI DRESSING:

3 tbsp tahini 1 tbsp lemon juice

1 small garlic clove, crushed

3-4 tbsp water

Salt and pepper

READ MORE RECIPES

For extra recipes and much more, visit our online blog by scanning the QR code.

METHOD:

1. Cook the quinoa according to packet instructions (usually 13-15 minutes) and then leave to cool.

2. Make up the tahini dressing by stirring/whisking together all the ingredients until smooth and creamy. Add more/less water to reach a pourable consistency.

3. Add the kale to a large mixing bowl with a pinch of salt and the lemon juice.

Massage with your hands for one minute until reduced in volume and softened.

Pour in half of the dressing and toss well. Now add in the spinach, rocket, chopped parsley, chopped mint, almonds, pomegranate seeds and most of the avocado. Toss again.

4. Heat the olive oil in a large frying pan and add the tenderstem broccoli with a pinch of salt. Pan-fry for about 3-5 minutes until lightly charred, turning it over to cook evenly.

5. Divide the salad between two bowls, top with the remaining avocado, the broccoli, extra flaked almonds, pomegranate seeds and drizzle over the tahini dressing. Store leftovers in an airtight container in the fridge for 2-3 days.