serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 carrots, trimmed and peeled
- 2 zucchinis (courgettes), trimmed
- 1 medium beetroot, trimmed and peeled
- 1 avocado, halved, peeled and chopped
Tahini dressing
- 1 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp water
- 2 tsp honey
- sea salt and cracked black pepper, to taste
Crunchy honey seeds
- ¼ cup (40 g) pepitas (pumpkin seeds)
- ¼ cup (40 g) sunflower seeds
- 2 tsp honey
Instructions
- To make the crunchy honey seeds, line a small tray with non-stick baking paper. Heat a small non-stick frying pan over high heat. Add the seeds and toast for 2 minutes, stirring with a spatula. Drizzle them with the honey, sprinkle with salt and pepper and cook, stirring to coat, for another 1 minute or until golden brown. Use the spatula to help you carefully spread the hot seed mixture onto the prepared tray and allow to cool completely.
- Using a spiraliser, cut the carrots into long, curly noodles (you can also use a julienne peeler or grater). Repeat with the zucchinis and beetroot.
- To make the tahini dressing, place the tahini, lemon juice, oil, water, honey, salt and pepper in a medium jug and mix to combine, using a whisk (or you can shake it all up in a small sealed jar).
- Pile the vegies into a big serving bowl (keeping the colours separate) and add the avocado. Top with the dressing and honey seeds to serve.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
