Summer Salad Bowl (Vegan)

Serves 2

Time: Prep: 5 minutes +  Cook: 10 minutes 

INGREDIENTS: 

2 asparagus stalks, thinly sliced  

1 small beetroot, thinly sliced 

3 radishes, thinly sliced 

1/2 an avocado, thinly sliced 

1 cup of cooked mixed quinoa + brown rice 

1/2 cup of kalamata olives 

1 cup of roughly chopped lettuce leaves 

DRESSING: 

1 heaped tsp of tahini 

1-2 tbsp of cold-pressed olive oil 

1/2 lemon, juiced 

salt and pepper to taste 

METHOD: 

1. Preheat oven to 180 degrees Celcius 

2. Place sliced beetroot onto a tray with baking paper and place in the oven for 10 minutes or until cooked through.

3. Place chopped ingredients and beetroot into a serving bowl, mix to combine. 

4. Mix salad dressing ingredients into a separate bowl and add to salad as needed.