With its citrusy tahini dressing this salad provides a variety of minerals such as calcium, iron, copper, magnesium, potassium, selenium and zinc, as well as vitamins A, C, E and B vitamins. Eat immediately or prepare in advance and keep in the fridge for your weekday lunches.

Nutritionist and keen amateur athlete Kate Percy set up GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites.


For the salad

  • 300g quinoa
  • 1 butternut squash, deseeded and cubed
  • 2tbsp extra virgin olive oil
  • 1tsp ground cumin
  • 1 garlic clove, peeled and crushed
  • 1 orange zest
  • 1 lemon zest
  • 500g kale, tear into pieces, discard stems
  • 25g flat-leaf parsley, roughly chopped

For the tahini dressing

  • 3tbsp tahini
  • 1 garlic clove peeled and crushed
  • 2tbsp lemon juice
  • 2tbsp orange juice
  • 5tbsp warm water
  • sea salt and pepper to taste


  • STEP 1

    Preheat oven to 180°c. Place the squash on a baking tray, toss with 1 tbsp olive oil, plus salt and pepper. Bake for 30mins until golden. Set aside to cool.

  • STEP 2

    Meanwhile, rinse quinoa under cold running water. Transfer to a pan and top up with double the amount of salted water. Over a medium heat, bring to the boil and then simmer for 10-15mins.

  • STEP 3

    Transfer to a bowl. Mix in 1 tbsp olive oil, cumin, garlic, orange and lemon zest (keeping a little for decoration).

  • STEP 4

    Make the dressing: combine the tahini, garlic and citrus juices in a mixing bowl, then whisk in the water until you have a creamy consistency. Season with salt and pepper. Set aside. Then steam the kale until tender.

  • STEP 5

    Combine the squash, kale and quinoa. Serve in a large flat bowl, garnish with the fresh parsley, lemon and orange zest, and drizzle over the tahini dressing.