Spinach and Wild Rice Salad with Creamy Tahini Dressing
Serves: 2
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
Dressing-
120g tahini
40ml maple syrup
Juice 2 lemon
Tsp salt
Salad-
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
Method:
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.
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.
Set aside a small amount of the raisins, seeds and herbs to scatter over at the end.
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.
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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