Healthy Vegetarian Salad Recipe with Tahini Dressing

Super-seedy salad with tahini dressing

  • serves 2
  • Easy

This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing


Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.



  • stale sourdough 1 slice, torn into chunks
  • mixed seeds 50g
  • cumin seeds 1 tsp
  • coriander seeds 1 tsp
  • dried chilli flakes a good pinch
  • spray oil
  • baby kale 50g
  • long-stemmed broccoli 75g, blanched for a few minutes then roughly chopped
  • red onion ½, thinly sliced
  • cherry tomatoes 100g, halved
  • flat-leaf parsley ½ a small bunch, torn


  • natural yogurt 100ml
  • Belazu tahini 1 tbsp
  • lemon 1, juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.

  • Step 2

    Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.

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Nutritional Information

  • Kcals 395
  • Fat 21.1g
  • Saturates 3.8g
  • Carbs 28.8g
  • Sugars 9.5g
  • Fibre 9.8g
  • Protein 17.5g
  • Salt 0.8g