Skin-Boosting Beauty Salad

• Serves 1

• Preparation time: 20 mins

• Cooking time:

Ingredients

230 g cooked chick peas, or one tin
2 large handfuls baby spinach leaves
1/2 avocado, diced
small handful of almonds, soaked in water overnight
1 zucchini, sliced into 1/2 cm discs
olive oil, for brushing
2 tablespoons unhulled tahini
1/2 lemon, juiced
water
pinch salt
1 small clove garlic
freshly ground black pepper

Method

Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.

Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.

Place the chickpeas in a bowl and coat them with the tahini dressing.

Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado and the zucchini slices.

Sprinkle with soaked almonds (or seeds of choice).

Notes