• 2 cups orange sweet potato or butternut, cubed and cooked
  • 2 cups  brown rice, barley or spelt, cooked
  • 2 cups frozen shelled edamame, or fresh peas, blanched
  • 2 cups trimmed and roughly chopped sugar snap peas, mange tout, or thinly sliced broccoli florets
  • 2 cups chopped red cabbage, spinach, lettuce or kale (ribs removed)
  • 2 ripe avocados, halved, pitted and thinly sliced into long strips
  • 1 small cucumber, very thinly sliced
  • Thinly sliced spring onion
  • Lemon wedges
  • Sesame seeds
For the Dressing:
  • 1 ripe avocado, peeled and stored
  • 4 tablespoons tahini
  • Juice and zest of 1 lemon


  1. Divide the rice/veggie mixture and raw veggies into 4 bowls.
  2. Arrange cucumber slices along the edge of the bowl.
  3. Place a lemon wedge or 2 in each bowl.
  4. Garnish with sesame seeds and micro herbs.
  1. When you’re ready to serve, divide the avocado into the bowls.
  2. Lightly drizzle the dressing over the salad, squeeze lemon juice over the avocado, followed by a generous sprinkle of sesame seeds and sea salt.
  3. Add a poached egg for an extra boast of protein
For the dressing:
  1. Whizz all ingredients together in a blender, add a couple of tablespoons of cold water if necessary to reach a pouring consistency