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Spinach and Wild Rice Salad with Creamy Tahini Dressing

Serves: 2

Prep time: 10 minutes

Cook time: 5 minutes



120g tahini

40ml maple syrup

Juice 2 lemon

Tsp salt


50g mixed seeds

1 tsp ground coriander

50g wild rice, rinsed and cooked according to pack instructions and cooled

250g baby spinach, washed

Small bunch of mint, leaves picked

1/2 bunch chives, finely chopped

Handful of golden raisins or sultanas


  1. In a small frying pan, toast the seeds over a high heat with the coriander and 1/2 tsp of salt until they begin to pop. Set aside to cool.

  2. In a high speed blender, combine the tahini, maple syrup, lemon and salt and blend. Add 100-150ml water and blend again to make a creamy dressing.

  3. Set aside a small amount of the raisins, seeds and herbs to scatter over at the end.

  4. Combine the rest of the salad ingredients in a large bowl, add around 2 tablespoons of the tahini dressing and roughly toss to coat and mix the elements.

  5. Drizzle or swirl a couple more tablespoons of the dressing on a large plate and pile the salad on top. Sprinkle with herbs, seeds and raisins and serve.



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