• Forget the latest superfood powders, potions and sprinkles – you can get all the superfood you need, right on the shelves of your local supermarket. Although tahini isn’t available at all stores, it is available at larger ones and health shops – it really is just an extra and can easily be omitted. This everyday superfood salad is a beautifully nourishing supper and, as a bonus, any leftovers work well for lunch the following day.

    Everyday superfood salad

    Serves: 2 (with some left over)
    Total Time: 45 mins


    • 400g Rosa baby tomatoes, halved
    • handful rosemary leaves, finely chopped
    • olive oil, to drizzle and fry
    • salt and freshly ground black pepper, to taste
    • 230g broccolini, each stem sliced into 2 pieces
    • 200g leeks, washed well and finely sliced
    • 350g mushrooms, sliced
    • 1 – 2 garlic cloves, peeled and minced
    • TO SERVE

    • 80g baby spinach/mixed colour baby
    • Swiss chard
    • handful mint/parsley/basil leaves (or a combination of these herbs)
    • 1 avocado, peeled and sliced
    • handful sunflower seeds, toasted
    • fresh lemon juice, to squeeze
    • tahini, to drizzle (optional)



    Preheat the oven to 180°C. Place the halved Rosa baby tomatoes in a large roasting dish, sprinkle with the chopped rosemary leaves, drizzle with olive oil and season to taste. Toss to coat well. Push the baby tomato halves to one side of the roasting dish and add the broccolini pieces to the other side of the dish, drizzle with olive oil and season to taste.


    Roast the tomatoes and broccolini in the preheated oven until tender and slightly chargrilled, 20 – 30 minutes.


    While these veggies are roasting, heat a drizzle of olive oil in a pan over medium heat and fry the leeks, stirring often, until soft, about 10 minutes, before adding the mushrooms and frying, a further 5 – 10 minutes. Add the minced garlic and fry, 1 minute further, before removing the pan from the heat. Season the leeks and mushrooms to taste, reserving them in the pan.


    Rinse and dry your baby spinach/ Swiss chard, if needed, and cut away any stalky bits. Place the leaves on a platter, sprinkle with your fresh herbs of choice, and top with the roasted veggies and vegetables from the pan. (You can either add the veg warm or at room temperature.)


    Just before serving, top with the avocado slices, sunflower seeds, a generous squeeze of lemon juice, and drizzles of olive oil and tahini (if desired).

    ALSO SEE: Curry roast salmon and chickpea salad

    Curry roast salmon and chickpea salad

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com