a Simple Autumn Salad

  • a Simple Autumn Salad
  • a Simple Autumn Salad
  • a Simple Autumn Salad
  • a Simple Autumn Salad
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 90 g tin, tuna in springwater, drained
  • 2 cups diced, roasted beetroot
  • 1 x pear, cored and sliced into thin wedges
  • 1 x avocado, flesh cut into fine slices
  • 1/3 cup walnuts, lightly roasted
  • 1/3 cup cooked puy lentils (or tinned)
  • 2 x fresh figs, cut into wedges
  • 2 cups shredded iceberg lettuce/or rocket
  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 1 clove clove garlic, minced
  • 1 tspn dijon mustard
  • 1 tspn seeded mustard
  • 1 tspn rice malt syrup (maple or honey)


In a large bowl place all the salad ingredients leaving aside the beetroot.
In a large jar or blender place the Tahini, apple cidar vinegar, garlic, dijon and seeded mustad and rice malt syrup and shake/blend to combine. Place into a container to store and pour over salad later.
Toss the salad ingredients lightly together and serve on a plate. Sprinkle over the beetroot to avoid staining the rest of the salad.
Lightly drizzle over the tahini dressing and sprinkle with a few extra walnuts and a scattering of fresh coriander.

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  • Looks amazing! Perfect for a take to work lunch :)


    by Matt Cook on 27/04/2013, 12:10
    Matt Cook
  • Looks delicious!


    by Nell Hungerford on 16/08/2013, 14:54
    Nell Hungerford