Cosmopolitan (South Africa) - - FOOD -


4 hand­fuls green kale 225ml olive oil 150g frozen edamame beans 300g sushi-grade tuna Roasted sesame seeds, to taste 2 av­o­ca­dos 400g fresh shi­itake mush­rooms 2T undyed pick­led gin­ger Ja­panese 7 spice/tog­a­r­ishi (avail­able at Chillies­forafrica.com), to taste


1 Clean the kale, re­move the stalks and leave to dry be­fore mas­sag­ing in olive oil. Cook the edamame beans in boil­ing wa­ter for a cou­ple of min­utes, then drain.

2 Cut the tuna into 1cm cubes. Toss in a large bowl with the roasted sesame seeds and add some sesame shoyu sauce (see recipe, right). 3 Cut the avos in half, re­move the stones, scoop out the flesh and slice very thinly. 4 In a bowl, place the kale, sea­soned tuna, shi­itake mush­rooms, avo, pick­led gin­ger and edamame beans. Sprin­kle on the Ja­panese 7 spice, and you’re good to go.

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