Make this vegan iron-rich salad recipe for a healthy plant-based power bowl. Packed with leafy greens, lentils, seeds, and a creamy tahini dressing, it’s nourishing, energising, and full of flavour.

Ingredients (Serves 4)

300g tenderstem broccoli

150g cooked kidney beans

150g cooked edamame beans

50g cashew nuts

50g pumpkin seeds

25g sesame seeds

For the dressing -

2 tbsp olive oil

1 tsp dijon mustard

1/2 lime

1/2 lemon

1 garlic clove

A large handful of parsley

Salt and pepper

Method -

Cook the tenderstem broccoli in salted water for 2 minutes and then plunge into cold water to stop the cooking process.

Strain and place aside.

Put the cashew nuts into a frying pan and roast on a medium to high heat until golden.

Repeat the process for the pumpkin seeds and then sesame seeds.

To make the dressing, juice the lemon and lime and place in a bowl.

Finely chop the garlic and add to the bowl along with the mustard and salt and pepper.

Whisk together and then slowly drizzle in the oil olive while still whisking.

To assemble the salad, place the broccoli on a large serving plate, put the kidney and edamame beans on top.

Roughly chop the parsley and scatter over the salad along with the nuts and seeds.

Finally, drizzle over the dressing and serve.

This vegan iron-rich salad recipe is a vibrant plant-based power bowl designed to fuel your day. It combines iron-packed ingredients like lentils, spinach, seeds, and herbs with a creamy tahini dressing for a delicious balance of taste and nutrition. Every bite is loaded with texture — soft lentils, crisp greens, and crunchy seeds — making it as satisfying as it is wholesome. Perfect for lunch, dinner, or meal prep, this salad proves healthy eating can be full of colour, freshness, and flavour.