how to make spring vegetable and green tahini salad


this bowl is a great way to show off the best of summer veg - here with asparagus, podded broad beans, young spinach and lots of herbs, I added roast cinnamon sweet potato and black rice to make it more substantial and griddled garlicky chicken for protein, then drizzled liberally with herby tahini. you can chop and change with any veg you have - broccoli, peas, green beans would all work well here. 

serves 2

1 chicken breast

1 lemon

1 clove garlic

1 sweet potato 


olive oil

200-250g asparagus 

large handful of spinach

100-150g broad beans

some slices of pickled red onion or 1 spring onion 

100g black or brown rice 

1tbsp chopped coriander

handful of pumpkin seeds, dry toasted

1/2 tsp nigella seeds (optional)

Tahini dressing - see here.

preheat oven to 200C.  marinate the chicken breast with a squeeze of lemon, 1 clove crushed garlic, salt and pepper, and tbsp olive oil. then roast for about 20mins until cooked through.

chop the sweet potato into 1 inch chunks. season, coat with a drizzle of oil and 1/2 tsp cinnamon (if wanted) and roast for 30 - 40 mins until tender.

boil the rice in plenty of salted water, until just cooked. leave to cool and season with salt and pepper and a drizzle of olive oil.

rinse asparagus and steam for about 3 mins, until just cooked and still retaining some bite, leave to cool. boil the broad beans until tender for 1-2 mins, drain and (if you have time) pop out of their shells.

time to build the bowl - layer with a handful of spinach, asparagus, broad beans, sweet potato, rice, and chicken. then sprinkle over the seeds, pickled onion and coriander and drizzle liberally with tahini dressing.