Who need crayons when you have plants like this to colour with? This is the ultimate rainbow goddess bowl and the secret to this epic fully raw salad is, of course, the gloriously tasty green tahini sauce. But it's always about the sauce when it comes to salads, am I right? Hell yeah! Speaking of sauce, there's also a little dollop of my roasted beetroot hummus hiding in here – just to sweeten the deal (but that's just for colour, so it's totally optional). For this giant salad bowl, you can choose any of your favourite raw vegetables. In the photo above, it's more like a deconstructed salad with all the ingredients arranged neatly. By the end of it, however, everything should be mixed together in a delicious mess – so feel free to use your hands!
baby cos lettuce, shredded
fresh tomato, diced
parsley, roughly chopped
purple cabbage, shredded
carrot, spiralised or grated
zucchini, spiralised or ribboned
button mushrooms, roughly chopped
For the green tahini sauce
1 garlic clove
3/4 cup spring onions, sliced
3/4 cup fresh parsley, roughly chopped
1 tsp ground cumin
1 tsp ground black pepper
1 cup tahini
1/3 cup fresh lemon juice
a pinch of black cumin seeds to sprinkle on top (optional)
Once you have all your raw vegetables chopped, sliced and diced, throw them into a large salad bowl and set aside while we make the sauce. For the sauce, add all the ingredients into the bowl of a food processor or quality blender and blend until smooth and creamy. You may need to add a splash of warm water to get the right consistency.
Now pour three quarters of the sauce over your salad and mix together with your hands. Save the rest for eating by the spoonful, or serving on the side – trust me, you'll want to!