geisha bowl with umeboshi dressing

SERVES 4 (as part of a sharing menu)

1 cup buckwheat, rinsed ½ cup frozen edamame beans 1 avocado, sliced lengthways 1 Lebanese cucumber, cut in half and sliced lengthways 2 radishes, finely sliced on a mandolin Bunch of rocket Bunch of watercress 8 pickled umeboshi plums (see note) 8 shiso leaves (see note) 1 packet Soyco Japanese teriyaki tofu, sliced lengthways 1 tbsp furikake seasoning, to serve (see note) UMEBOSHI DRESSING 2 tbsp grapeseed oil 1 tbsp umeboshi plum puree (see note) 1 tbsp lime juice 1 tbsp ume vinegar (see note) 1 tbsp maple syrup 1 tbsp water 1 tbsp freshly grated ginger

1. For the dressing, place ingredients in a jar. Shake to combine. 2. Cook the buckwheat in boiling water for 10 minutes. Rinse under cold running water and set aside. Cook the edamame in boiling water for 5 minutes. Refresh under cold running water and set aside. 3. Spread the cooled buckwheat over a large serving dish. Top with edamame. Arrange remaining salad ingredients except the furikake around the edamame. Drizzle over the dressing. Sprinkle with furikake. NOTE: Find these ingredients at Asian grocers.

DETAIL (opposite) A Maison Balzac carafe and glassware make a sleek addition to the Dinosaur Designs salad bowl, rustic Clay Canoe salt dish and woven mat. PORTRAIT (above

left) Karina, Alex’s business partner and sister-in-law, helps prepare a healthy lunch with Alex. DETAIL (above right) A huge timber platter from Commune Bondi is the perfect vessel for displaying such a vibrant, fresh and colourful dish.