Rainbow salad with tahini cumin dressing

This rainbow salad with tahini dressing is beautifully presented in jars for a fancy twist.

  • 20 mins preparation
  • Serves 4
  • Print


  • 1 lebanese cucumber (130g), sliced thinly
  • 400 grams canned chickpeas (garbanzo beans), drained, rinsed
  • 1 medium carrot (120g), cut into thin matchsticks
  • 1 large beetroot (beets) (200g), peeled, cut into thin matchsticks
  • 4 baby cos (romaine) lettuce leaves
  • ½ teaspoon poppy seeds
Tahini & cumin dressing
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons greek-style yoghurt
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • 1 tablespoon warm water, approximately


  • 1
    Make tahini and cumin dressing. Stir tahini, juice, yoghurt, oil and cumin in a jug. Whisk in enough of the warm water until smooth; season to taste.
  • 2
    Spoon half the dressing into four 1½ cup (375ml) glass jars; top with cucumber, chickpeas, carrot, beetroot and lettuce. Drizzle with remaining dressing, sprinkle with poppy seeds.


Dress salad just before serving to prevent the beetroot bleeding into the other vegetables.

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