Skin Beauty Salad
Featured Pinch Tips Video
- 230 g
- cooked chick peas (or use 1 tin)
- handfuls of baby spinach leaves
- avocado, diced
- small handful of almonds, soaked in water overnight
- lemon juiced
- zucchini, sliced into 1/2 cm disks
- olive oil for brushing
- 2 Tbsp
- unshelled tahini
- 1 pinch
- 1 clove
1Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.
2Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing. Season with a pinch of salt and pepper.
3Place the chickpeas in a bowl and coat them with the tahini dressing.
4Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado, and the zucchini slices. Sprinkle with soaked almonds (or seeds of choice).