This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing

Super-seedy salad with tahini dressing
Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.
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  1. stale sourdough 1 slice, torn into chunks
  2. mixed seeds 50g
  3. cumin seeds 1 tsp
  4. coriander seeds 1 tsp
  5. dried chilli flakes a good pinch
  6. spray oil
  7. baby kale 50g
  8. long-stemmed broccoli 75g, blanched for a few minutes then roughly chopped
  9. red onion ½, thinly sliced
  10. cherry tomatoes 100g, halved
  11. flat-leaf parsley ½ a small bunch, torn
  13. natural yogurt 100ml
  14. tahini 1 tbsp
  15. lemon 1, juiced
  1. STEP 1
  2. Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
  3. STEP 2
  4. Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.
Adapted from
Adapted from
Abundant Energy