This is a delicious recipe for a hearty salad that goes with many different meals. Using seasonal local vegetables  will give you a far superior result; your vegetables will generally be fresher and, being in season, they will taste better too.

2 cups cooked quinoa (white or a mix of coloured varieties)
1 cup roast pumpkin cubes (3cm and roasted on 180 degrees with coconut oil, salt and pepper until cooked through)
1 cup roasted mini button mushroom (as above)
1 cup roasted beetroot cubes (3cm and roasted at 180 degrees covered with coconut oil, a little water to help cook until tender, salt and pepper)
½ cup macadamia nuts (dry toasted lightly in fry pan)
Green tahini dressing (see below)
1 cup fresh rocket or baby spinach
{Serves 4-6}


Carefully combine quinoa with your roast veggies and half of your macadamias and rocket.

Dollop tahini dressing all over your salad and sprinkle with the remaining macadamias.

Green Tahini Dressing
* 1 cup tahini
* Juice of 1 ½ lemons
* 1 tsp good quality mineral rich salt
* ½ cup extra virgin olive oil
* 1 small clove garlic
* 1 cup chopped parsley (curly or flat leaf)
* Good crack of pepper

Add everything into a blender or food processor and blend untill smooth. Add as much water as you need to bring it to the desired consistency.

Store in a jar in the fridge and enjoy as a dip, as dressing on your next salad or drizzled over a roast veggie bake

This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:

And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.