1.

To make the crunchy honey seeds, line a small tray with non-stick baking paper. Heat a small non-stick frying pan over high heat. Add the seeds and toast for 2 minutes, stirring with a spatula. Drizzle them with the honey, sprinkle with salt and pepper and cook, stirring to coat, for another 1 minute or until golden brown. Use the spatula to help you carefully spread the hot seed mixture onto the prepared tray and allow to cool completely.

2.

Using a spiraliser, cut the carrots into long, curly noodles (you can also use a julienne peeler or grater). Repeat with the zucchinis and beetroot.

3.

To make the tahini dressing, place the tahini, lemon juice, oil, water, honey, salt and pepper in a medium jug and mix to combine, using a whisk (or you can shake it all up in a small sealed jar).

4.

Pile the vegies into a big serving bowl (keeping the colours separate) and add the avocado. Top with the dressing and honey seeds to serve.