Jo’s Sensual Salad

This is now a best-selling salad at the famous Spa Resorts, Koh Samui, Thailand. It’s simple, filling and full of goodies. Perfect for people you know who think salads are boring. This salad is a sensual delight!



– Mixed leaves – many varieties of leaf (spinach, a little rocket, red leaves, curly leaves etc)

– Sunflower seeds, pumpkin seeds, sesame seeds – generous helpings

– A handful pine nuts

– Small handful of sprouts

– Small handful of grated carrot

– Small handful of beetroot

– Cherry tomatoes, halved

– Fresh dill, fresh mint, fresh basil

– A pinch of rosemary

– A pinch of Italian Herb mix

– A splash of balsamic vinegar

– A good glug of extra virgin olive oil

– 1 lemon

– Roasted vegetables – zucchini, cherry tomatoes, a little onion, a few garlic gloves, carrot, beetroot, aubergine (eggplant), red, yellow & green bell pepper – To prepare the vegetables, chop them into bite-sized chunks and toss them  together in a good glug of extra virgin olive oil, a pinch of rosemary, a pinch of Italian herbs and a splash of balsamic vinegar. Place all vegetables in the oven (grill) for 30-40 minutes until soft.

– 8 teaspoons of good quality pesto

– Lots of love!


  • Roast the vegetables first as instructed above.
  • While the veggies are cooking you can start preparing the ingredients for the salad and mixing up the pesto dressing.
  • Pesto dressing – take 4 teaspoonfuls of pesto and place in the blender with a glug of extra virgin olive oil, juice of half a lemon and a little water if needed to make less thick. Adding some more basil leaves may be a good idea to get a more intense fresh pesto flavour.
  • Arrange the leaves on a plate and throw into them the seeds and nuts, sprouts, carrot & beetroot. Get all the colours mixed so it looks good. Pile high in middle of a big plate. Place cherry tomato halves in the salad. Throw in the fresh herbs.
  • Drizzle the leaves with extra virgin olive oil and a squeeze of lemon.
  • Drizzle the pesto dressing all over the salad.
  • Place 4 small 1/2 teaspoon sized dollops of  pesto on the plate around the edges and 4 random pieces on top of the salad.
  • Top the salad with the roasted vegetables once they have cooled and a generous sprig of dill.


Article by Jo Rowkins dipNT MBANT, nutritionist and founder of awakening health.

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