This is one of my favourite “go to” made-up recipes that is quick and easy, and a great winter dish for any occasion.  The added bonus is that it’s highly nutritious.  In fact, you could say that this warm salad is a nutritional powerhouse full of vitamins, minerals, fibre and antioxidants, making it good for you on the inside and outside – meaning your skin and hair will benefit from this yummy goodness, too.

It’s delicious on its own … but also makes a wholesome accompaniment to seafood, chicken, steak or lamb as well as being perfect to have with other salads, like a gorgeous garden salad, Greek salad or crunchy coleslaw.

The combination of eggplant, broccoli, baby spinach and sweet potato, mixed with the goodness of walnuts, mixed seeds and the Tahini Dressing makes it the perfect “go to” dish for lunch or dinner and is a “must have” recipe for beautiful glowing skin.  It’s full of goodness, yumminess, colour and crunch!




This warm salad is a nutritional powerhouse full of vitamins, minerals, fibre and antioxidants.

Broccoli is a great source of vitamin C, a good source of vitamin K and contains vitamin A, vitamin B9 (folate), potassium, phosphorous, selenium, protein, carbs and multiple potent antioxidants.   Eggplants are also rich in antioxidants, vitamins and minerals as well as being high in anthocyanins, a pigment with antioxidant properties than can protect against cellular damage.  Sweet potato and spinach leaves are associated with many health benefits.  Walnuts are deliciously dense with healthy essential fatty acids and proteins. The natural fatty acids and vitamin E present in these nuts also help increase skin hydration levels.   Walnuts boost vitamin B levels, helping you keep wrinkles and fine lines away. The mixed seeds contain omega-3 fatty acids and numerous antioxidants which help to reduce the odds of distressed skin.  And to top it off, fresh lemon juice, Tahini and coriander leaves all add nutritional value to assist with a beautiful, glowing skin.


1 eggplant, chopped into 1” cubes

1 sweet potato, peeled and chopped into 1” cubes

1 head of broccoli, cut into florets

1 large handful of fresh baby spinach

1-2 tablespoons olive oil

Sea salt and cracked black pepper, to taste

3 radishes, thinly sliced

Fresh coriander leaves

Lime or lemon juice, to taste


Tahini Dressing

1 tablespoon Tahini

1 tablespoon gluten free Tamari

Juice of ½ lemon

1 tablespoon water


Walnut + Seed Garnish

Handful of crumbled walnuts

¼ cup mixed seeds (sesame, pepitas, sunflower)

½ tablespoon gluten free Tamari

Pinch of dried chilli flakes



Place prepared eggplant and sweet potato onto baking tray and drizzle with olive oil.  Cook in pre-heated oven at 190 degrees Celsius for approx 25 minutes.

Steam the broccoli, adding in the spinach to cook at the last minute.

Make the Dressing by mixing all ingredients into a smooth paste.

Make the Garnish by mixing all ingredients together, place on baking tray and roast in oven for about 3 minutes.  Allow to cool.

Spoon all cooked vegetables into a serving bowl, sprinkle with Walnut + Seed Garnish and serve with Tahini Dressing.

To serve, garnish with coriander leaves.

For added zesty flavour, squeeze with fresh lime or lemon juice, to taste.


Packed with plant proteins, this warm salad is full of goodness and yummy flavours. And, of course, always tastes better when made with love.