Grilled Avocado Salad with a Tahini Dressing

I love this salad and will often cook it when having friends round for a good old catch up as it is always impressive. This salad is really moreish, a great salad to pop in the middle of the table and to let guests go back for more throughout the meal. Recipe from our Founder Alex Head.

(Serves 6)



3 avocadoes
18 baby carrots (orange & purple) – keep whole 3 broccoli stalks, sliced
1 punnet cherry tomatoes
480g wild rice
1 tbsp sunflower seeds
2 tbsp chopped mint
1⁄2 bunch basil leaves, torn
Zest of 1 lemon
Maldon sea salt
Cracked black pepper


  • Cut the avocados into quarters removing the skins and then lightly grill them on a griddle until marked and leave aside.
  • Lightly wash the carrots from any lose dirt and grill them until marked and leave aside to cool.
  • Slice the broccoli stalks into 0.5cm thick rounds, I love keeping the broccoli raw to add a lovely crunch to the salad.
  • Halve the cherry tomatoes and then roast them in the oven for 8-10 minutes at 200 ̊c or until cooked.
  • Cook the rice according to packet instructions and leave to cool.
  • Chop the herbs, zest the lemon and mix through the rice.
  • Add in the tomatoes, broccoli stalks, avocado, carrots and seeds to the rice mix.
  • Season to taste and serve on a gorgeous plate.
  • Keep a few avocado slices to place on top, drizzle over the tahini dressing and enjoy!



50g tahini
3 tbsp lemon juice
2 tbsp water
2 tbsp olive oil
2 garlic gloves, crushed Maldon sea salt, to taste Cracked black pepper


  • Blend all of the ingredients in a food processor until smooth. Season to taste and serve. You might need to add more olive oil to loosen the consistency.