Tomato Carpaccio

This Italian inspired colourful salad makes a tasty side or a low carb plant-based main.  

The olive oil provides the bulk of the energy and a succulent taste along with the tahini which contains copper, phosphorus, calcium and iron.  

The spinach adds a lot of vitamins B1 and K1 along with potassium, magnesium and manganese and the tomato boosts vitamins A and C. 


One serve provides 290 calories, 5 g protein, 27 g fat, 7 g of net carbs and P:E = 0.2.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 100 g tomato, thinly sliced
  • 1 tbsp pine nuts, toasted
  • 20 g spinach
  • Drizzle of olive oil
  • Salt and pepper


  • 1 tbsp tahini; 1 clove crushed garlic; juice of half a lemon


  • Place the sliced tomato on the plate.
  • Mix the tahini mayo ingredients together adding a little water to loosen if needed. 
  • Dollop some on each tomato.
  • Sprinkle over the pine nuts.
  • Place spinach leaves in the centre. 
  • Drizzle over olive oil and sprinkle with salt and pepper.

Suitable for 

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