• Shake-up your regular salad dish with this yummy Spiced okra millet salad with tahini dressing recipe!


    • 400 grams baby carrots, trimmed 
    • 1 tsp. fennel seeds
    • ½ tsp. cumin seeds
    • ½ tsp. coriander seeds
    • 2 tsp. olive oil
    • 1 green chilli, seeded and finely chopped
    • 200 grams okra, trimmed and halved lengthways
    • 90 grams baby marrow, thinly sliced lengthways 
    • 30 grams lettuce leaves
    • ¾  cup toasted puffed millet
    • 2 Tbsp. toasted almonds, chopped 

    Tahini dressing 

    • 1 Tbsp. tahini
    • 1 Tbsp. water
    • 1 Tbsp. rice wine vinegar 
    • 1 tsp. honey
    • 1 garlic clove, minced
    • ¼ tsp. salt
    • 2 Tbsp. plain yoghurt


    FILL a pot halfway with water and bring to the boil over a medium-high heat. Add carrots and cook for 2 minutes. Drain and refresh in a bowl of iced water. Remove and drain.

    CRUSH spice seeds in a mortar and pestle until well ground. Heat oil in a pan over a medium heat. Add crushed seeds and chilli and cook for 1 minute until fragrant. Add carrots, okra and baby marrow and cook for 4 minutes, until tender.

    TOSS vegetable mixture in a large bowl along with the lettuce and puffed millet.

    Tahini dressing

    WHISK all the ingredients together in a bowl. Drizzle warm salad with dressing and sprinkle with chopped almonds

    HANDS-ON TIME: 30 mins | TOTAL TIME: 35 mins | SERVES: 4


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