Servings: 4 · Prep Time: 15 mins · Cooking Time: 5 mins
Total Time: 20 mins

Dinner | Salads & Starters

OK, this one is not 100% primal, as it includes Quinoa, I guess you could swap it out for cauliflower rice or just drop it completely, but my family just love this salad.


  • Tuna steak
  • Beetroot (1 or 2)
  • Quinoa (250g)
  • Oranges
  • Feta Cheese (100g)
  • Vanilla (1 tsp)
  • Olive Oil (4 tbsp)
  • Red Wine Vinegar (4 tbsp)
  • Sesame Seeds (1/2 Cup)
  • Chia Seeds (1/2 Cup)
  • Almond Flakes (Handful)
  • Rocket (100g)


Buys 2 fresh beetroot (not from a jar), boil it for about 20 minutes, then drain the water and let it cool.

Make the sauce from red wine vinegar, olive oil (about 50/50) and then squeeze in the juice from 2 oranges and then I add half a teaspoon of stevia.

This salad is rocket, some fresh herbs (I use coriander and basil), shallots, pomegranate seeds (I soak them in a teaspoon of vanilla - tastes wild) and feta cheese.

Buy some fresh Tuna ( not supermarket steaks as they are too thin) and cut it into chunks of about 2.5 to 3cm. Any smaller and it cooks all the way through. Roll them in a mix of chia and sesame seeds, add a little salt and a lot of black pepper.. Heat up your frying pan with oil, I use extra virgin olive oil and once its hot, flash fry the tuna for about 40 seconds and then turn over. The aim is to cook it quickly, so that it's still pink in the middle.

To serve, I add some almonds flakes to further give the food dynamic contrast. This dish blows apart the taste buds and oozes Oreosensory.