Grilled avocado salad with tahini dressing recipe

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Grilled avocado salad with tahini dressing recipe

Grilling avocados is a great way of softening up ones that aren't quite ripe yet. Combined with crunchy broccoli, sweet carrot and creamy tahini dressing, this wild rice salad is a great side while the leftovers will do nicely for lunch the next day. 

Ingredients

For the salad
  • 18 orange and purple baby carrots, washed
  • 3 broccoli stalks, sliced into thin rounds
  • 1 punnet cherry tomatoes, halved
  • 480 g wild rice
  • 1 tbsp sunflower seeds
  • 2 tbsp mint, chopped
  • 0.5 bunch basil leaves, torn and chopped
  • 1 lemon, zest only
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 3 avocados, cut into quarters, skin removed
  • 18 orange and purple baby carrots, washed
  • 3 broccoli stalks, sliced into thin rounds
  • 1 punnet cherry tomatoes, halved
  • 16.9 oz wild rice
  • 1 tbsp sunflower seeds
  • 2 tbsp mint, chopped
  • 0.5 bunch basil leaves, torn and chopped
  • 1 lemon, zest only
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 3 avocados, cut into quarters, skin removed
  • 18 orange and purple baby carrots, washed
  • 3 broccoli stalks, sliced into thin rounds
  • 1 punnet cherry tomatoes, halved
  • 16.9 oz wild rice
  • 1 tbsp sunflower seeds
  • 2 tbsp mint, chopped
  • 0.5 bunch basil leaves, torn and chopped
  • 1 lemon, zest only
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 3 avocados, cut into quarters, skin removed
For the tahini dressing
  • 50 g tahini
  • 3 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 1.8 oz tahini
  • 3 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 1.8 oz tahini
  • 3 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 6

Step-by-step

  1. For the tahini dressing: blend all of the ingredients in a food processor until smooth and season to taste. You might need to add more olive oil to loosen the consistency.
  2. Lightly grill the avocado quarters on a griddle until marked and leave aside.
  3. Grill the carrots until marked and leave aside to cool.
  4. Roast the cherry tomatoes in the oven for 8–10 minutes at 200°C or until cooked.
  5. Cook the rice according to packet instructions and leave to cool.
  6. Mix the herbs and the lemon zest through the rice.
  7. Add in the tomatoes, broccoli stalks, avocado, carrots and seeds to the rice mix.
  8. Season to taste and serve on a plate. Keep a few avocado slices to place on top and drizzle over the tahini dressing.

Recipe courtesy of Alex Head and Eat and Drink Festival.

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