Kale and Buckwheat salad with Tofu and Green Tahini

Updated: Jul 6

Tahini. One of my all time favorite ingredients. Why? Well despite the fact that its highly nutritious and full of antioxidants - Tahini simply reminds me of my childhood.


Growing up working in my fathers Turkish restaurant in the UK. I loved the fresh hummus my mother and father would make every few days and the the creamy Tahini reminded me of the smells I would experience when travelling around Turkey and visiting family. :-)


What is Tahini?


Tahini is a versatile condiment that’s made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It’s vegan, gluten-free, and is a common ingredient in dressings and pastries. The oil content in tahini is very high and it can easily go rancid but a good quality tahini made from 100% hulled sesame seeds should have an ultra creamy consistency, and it has an earthy, nutty flavor with little bitterness.


Tahini has a high fat content, and a high number of calories, so eat in moderation to take advantage of the amazing health benefits.


I hope you enjoy this delicious and satiating salad as much as I loved developing it!


Asian & Mediterranean Kale and Buckwheat salad with Green Tahini


Serves 2-3


LLWL – Phases 4


Prep time: 15 mins

Cook time: 15 mins


For the Salad


  • 2 cups of kale shredded and chopped

  • 1 cup shredded cabbage

  • 1 bulb spring onion

  • 2 cups cooked buckwheat groats

  • 1 stick celery, chopped small

  • 1 cup pomegranate

  • 1 packet of tofu. (Cooked using the Air fried using crispy tofu recipe here)


Green Tahini Dressing


  • 1 handful spinach

  • 1 handful parsley

  • 1 small clove of garlic

  • 1/4 cup tahini

  • 1/3 cup water

  • 2 tablespoons of grape mosses

  • A squeeze of fresh lemon

  • 1 teaspoon black cumin seeds

  • Salt and pepper


To make the dressing:


  1. Mince the garlic into a mason jar.

  2. Add the lemon and molasses and shake well.

  3. Next add the tahini, water, salt and pepper shake to mix well.

  4. Then add this into a food processor or hand-blend in the spinach and parsley until the mixture is green.

  5. Transfer back into mason jar, add salt pepper and cumin seeds. For best results place in the fridge for 2 hours before using. (Store for max of 24 hours)


Shake well and refrigerate before pouring over salad.


For the salad.


Add all the ingredients minus the crispy Tofu into a mixing bowl.

Add a little of the dressing and mix well.

Transfer to a plate and add desired amount of Tofu, 8-10 cubes per plate is ideal.







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