Sweet Potato Tahini Salad

This is my classic go-to, ‘bung in whatever's in the fridge’ summer salad but it’s also a great example of a healthy menopause meal balanced with complex carbs, healthy fats and protein. I am basically a lazy cook and a busy single mum – so I just make sure that both my fridge and freezer are stocked with yummy/healthy ingredients that I can throw together at a moment’s notice. I always keep a supply of already roasted veg to just add into salads or soup each day and make sure I have plenty of protein and healthy fats to add to my salad. These help to manage energy, regulate hormones and reduce cravings during menopause.

 Ingredients

• 2 medium sweet potatoes baked in oven for 30/45 minutes (150c)

• Handful of green leaves (rocket/lambs lettuce/baby spinach)

• Sprouted puy lentils

• Handful of purple grapes

• ¼ red pepper

• ¼ yellow pepper

• Handful of chopped up chicken (already roasted and chilled), or salmon or anchovies

• Pine kernels

• Several handfuls of fresh herbs (fennel, parsley, basil, parsley)

• Sun dried tomatoes

Tahini Dressing:

• 3 tbs of tahini

• 1/2 tbs apple cider vinegar

• 1/2 tsp tamari

• 2/3 tbs of olive oil

• 1 clove of garlic chopped

• Dash of water (quantity depending on whether you like it thick or thin)

All mixed together this will store in fridge for 3 days. You can add in lemon and a drop or two of honey if you like it sweeter.