A delicious salad that could easily become a meal in itself.


  • 1 large beetroot, grated

  • 1/2 bunch of frisee, leaves separated

  • 1 bunch of broccolini, woody ends trimmed, thinly sliced

  • 4 stalks of kale, stalks discarded and leaves torn

  • 3 tablespoons roughly chopped activated walnuts

  • 1 large handful of mixed fresh

  • Herbs (such as mint, flat-leaf parsley, dill and chervil)

  • Seeds of ½ pomegranate

  • 3 tablespoons goji berries (optional)

  • Tahini dressing

  • 3 tablespoons hulled tahini

  • 2 tablespoons apple cider vinegar or lemon juice

  • 2 tablespoons extra-virgin olive oil

  • Pinch each of sumac and ground cumin

  • Sea salt and freshly ground black pepper

  • To serve

  • 4 soft-boiled eggs, peeled and halved

  • Sesame seeds, toasted (optional)


  • 1.

    To make the dressing, combine all of the ingredients in a bowl and whisk well.

  • 2.

    To make the salad, place all the ingredients in a large bowl. Add the dressing and gently toss until everything is evenly coated. Season with salt and pepper.

  • 3.

    Arrange the salad on a platter, then top with the eggs. Season with more salt or pepper, if desired, and sprinkle on sesame seeds (if using) to finish.

  • Tips:

  • 1.

    Here I have used raw broccolini but feel free to lightly steam it if you prefer. You could also add some dried blueberries or currants if you are looking for a sweet boost.


Recipe courtesy of Chef Pete Evans, excerpted from the 10-week program, The Paleo Way.

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