Friday, 1 July 2016

Warm Asian Salad

I always associate salads with summer. With the longer, warmer days and nights I just naturally crave fresher, lighter and greener meals. However living in England, it's kind of still freezing, even though we're deep in the throes of English summertime. So, in steps the warm salad. It might seem like a slightly weird concept, but trust me, it works!

10 sugarsnap peas
10 green beans
10 asparagus stalks
a handful of spinach
2 radishes
2 handfuls of mushrooms (I used a mixture of shiitake, enoki, porcini and chestnut)
a sheet of nori
chilli flakes

1 tsp sesame oil
1 tsp miso paste
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp maple syrup
juice of  lemon
1 clove of garlic
1 cm of ginger root

Steam the asparagus for about 2 minutes until just cooked. Panfry the mushrooms on a low heat in seasame oil and a sprinkle of chilli flakes. They release a lot of water so cook until there's no liquid left.

In the meantime make the dressing; put the garlic clove and ginger stalk through a garlic crusher and mix with all the other dressing ingredients.

Briefly soak the nori sheet in water and cut into strips (you'll need to soak it for barely any time at all!). Slice the radishes and sugarsnap peas and mix all the ingredients together, toss with dressing and sprinkle with sesame seeds.

This serves 1-2 depending on how hungry you are.


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