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Spinach, Beet and Strawberry Salad with Lemon-Tahini

- Serves 3

One can never go wrong with strawberries and tahini; they are so good together I often just end up dipping strawberries in this dressing even before I get to the salad part. Spinach, roasted beets and yellow peppers, juicy tomatoes on the vine, sweet seasonal strawberries and toasted pinenuts with one of my most favorite dressings - lemon-tahini-olive oil. To make it a complete meal, I toasted a few slices of whole-grain sourdough and threw them in too - the kids happily lapped up the leftover dressing with it. Enjoy the recipe!

Image by Luisa Brimble
Ingredients ​for Spinach, Beet and Strawberry Salad with Lemon-Tahini Dressing

  • 150g baby spinach

  • 1 large beet

  • 1 yellow or red bell pepper

  • 12 sweet strawberries, rinsed and sliced

  • 15 tomatoes on the vine, halved

  • 1/4 cup toasted pinenuts


Lemon-Tahini dressing

  • 2 tablespoons tahini

  • 4 tablespoons lemon juice

  • 1 tablespoons honey

  • 4 tablespoons Papa’s Grove extra-virgin olive oil

  • 1/2 teaspoon sea-salt

  • 1/2 teaspoon ground pepper

  • 1/2 teaspoon chili flakes, optional

Recipes

  1. Whisk together all ingredients for dressing until creamy. Taste and adjust salt, pepper and lemon juice.

  2. Cover beetroot with aluminum foil and bake in a preheated oven at 200C for 90-120 minutes until cooked through.

  3. Deseed bell pepper, halve, brush sparingly with olive oil and roast for 30 minutes until slightly charred. Once done, cover with a tea-towel for 30 minutes before peeling and slicing into strips.

  4. Peel cooled beets, discard skin, slice and cut further into quarters.

  5. Place spinach leaves, beets, pepper strips, strawberries, and halved tomatoes in a large salad bowl. Drizzle tahini dressing and top with toasted pinenuts before serving.

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