With spring in the air, now is the perfect time to whip up a few exotic salads. For a recipe that is vegan, gluten free and dairy free, you will feel (perhaps surprisingly) full and satisfied due to the high quality fats and fibre of the ingredients.
This salad can be served as a main or complement a portion of meat or vegetable alternative.
Ingredients 1 sweet potato, peeled, quartered, cut into 1 cm thick pieces
10 asparagus spears, cut into thirds
2 cups chickpeas
4 tbsp tahini
1/4 lime juice
2 tbsp water
2 tbsp extra-virgin olive oil
2 small avocados, sliced
1/2 cup macadamia nuts, roughly chopped
1 tbsp sesame seeds
In a large microwaveable dish, place the sweet potato and a small amount of water, and microwave on high for 4 minutes or until beginning to soften. Add the asparagus and cook for a further 2 minutes.
Transfer the sweet potato and asparagus to a frying pan, and dry cook on high for 5-7 minutes, or until lightly burnt and cooked through. Set aside.
In the same frying pan, dry roast the macadamias for 3 minutes until starting to brown and roast. Remove from heat.
In a jar, combine the tahini, lime juice, water and oil, and shake until well combined and a uniform consistency.
In a large bowl, mix together the sweet potato, asparagus, chickpeas, macadamias and avocado, and sprinkle the sesame seeds atop. Divide into serving bowl, dollop the tahini dressing over, and devour immediately.