Salad, but not as you know it

Life & Style Weekend - - EASY EATING - PURE FOOD with Do­minique Rizzo

THE new year, for most of us, is about start­ing afresh whether it be with life, a new job, look­ing at our health and fit­ness or just step­ping out­side the box and try­ing some­thing new. This recipe uses some of my favourite in­gre­di­ents and although they may sound a lit­tle strange they are all read­ily avail­able ei­ther on­line or through your lo­cal health food shop.

Kelp noo­dle salad

Serves 4

IN­GRE­DI­ENTS: ◗ 1 packet of kelp noo­dles (450g)

◗ 2 bunches of as­para­gus, trimmed of the woody end and blanched ◗ 200g green beans, trimmed and blanched

◗ Small bunch of co­rian­der (one big hand­ful), chopped ◗ 2 av­o­ca­dos ◗ 1 tblsp black sesame seeds ◗ ¼ cup of dried sea­weed, soaked in warm wa­ter un­til soft­ened and drained

◗ 400g wa­ter melon, sliced

DRESS­ING: ◗ 1 tblsp ginger, minced ◗ 1 fresh chilli, minced (ac­cord­ing to how hot you like it, you may want to leave the seeds in) ◗ 3⁄4 cup crushed peanuts ◗ 3 tblsp tamari

◗ 1 heaped tblsp tahini ◗ 1⁄4 cup toasted sesame oil ◗ Juice of half a lemon ◗ Salt to taste

METHOD: Re­move the noo­dles from the packet and re­fresh with cold wa­ter, drain and let them sit over the sink to re­move all the ex­cess wa­ter. To blanch the as­para­gus and the beans, bring a pot of wa­ter to the boil large enough to hold the greens. Have a bowl of very cold/iced wa­ter at hand and a colan­der. Once the wa­ter has boiled, add in the beans and the as­para­gus and cook for 2 min­utes un­til bright green, drain im­me­di­ately and then re­fresh in the icy wa­ter to stop the cook­ing process. Drain off the ex­cess wa­ter and set them aside.

In a jar, com­bine all dress­ing in­gre­di­ents and give it a good shake. Into your salad bowls, add in the drained kelp noo­dles, evenly dis­trib­ute the as­para­gus, green beans and give each per­son half an av­o­cado. Scat­ter over the soaked sea­weed and black sesame seeds and gar­nish with a piece of melon and roughly chopped co­rian­der. Serve the dress­ing ei­ther poured over the top or in lit­tle dishes on the side.

◗ Kelp noo­dles can be pur­chased from health food web­sites on­line and in some se­lected health and Ja­panese food stores. They will keep in the fridge for up to a cou­ple of weeks cov­ered in fresh wa­ter. Re­fresh the wa­ter ev­ery two to three days. They are a fan­tas­tic al­ter­na­tive to rice.


Kelp noo­dle salad with blanched as­para­gus, melon, black sesame and a ginger and soy dress­ing.

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