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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