Seaweed-wrapped asparagus and seed salad
SERVES 4 PREP AND COOK TIME 25 MINUTES
3 sheets nori (seaweed)
500g asparagus, trimmed ¼ cup (60ml) olive oil ⁄ cup (55g) natural almonds, chopped coarsely
¼ cup (50g) pepitas (pumpkin seed kernels)
1 teaspoon coriander seeds, crushed coarsely
1 teaspoon black sesame seeds 2 teaspoons sesame oil
2 tablespoons cider vinegar 1 tablespoon brown malt syrup 1 teaspoon finely grated fresh ginger 2 medium (500g) avocados, sliced 2 medium (260g) Lebanese cucumbers, cut into long wedges
1 Cut nori into 3cm wide strips with scissors, then pat with a damp piece of paper towel to soften slightly. Wrap a nori strip around each asparagus spear, starting 2cm from the end; drizzle with 2 tablespoons of the olive oil.
2 Cook asparagus, on a heated grill plate (or grill pan or barbecue) over medium-high heat for 2 minutes each side or until tender.
3 Meanwhile, heat the remaining olive oil in a small non-stick frying pan over medium heat. Add the almonds and pepitas; cook, stirring, for 1 minute. Add coriander and sesame seeds; cook, stirring, for a further 2 minutes or until lightly toasted. Cool.
4 Combine the sesame oil, vinegar, syrup and ginger in a small bowl; season to taste. Place the avocado, cucumber and asparagus on a platter, drizzle with dressing; sprinkle with the toasted seed mix.
Not suitable to freeze or microwave.