Put a Mediter­ranean spin on sushi

The Jewish Chronicle - - JC SPECIAL - RESTAU­RANT FOOD TO MAKE AT HOME

This recipe comes from Pita, the kosher falafel restau­rant in Gold­ers Green, north-west Lon­don. Serves: four to six peo­ple Prepa­ra­tion time: 20 min­utes

IN­GRE­DI­ENTS:

5 small radishes 2 spring onions 1 roasted yel­low pep­per (skin­less) 10 leaves of fresh mint ¼ bunch of fresh pars­ley ¼ bunch of fresh co­rian­der 1 stick of cel­ery (in­clud­ing leaves) ½ kohlrabi 300g sushi-grade raw salmon (boneless and skin­less ) 50g roasted pine nuts 3 tbsp of roasted sesame seeds 1 squeezed lime

1 squeezed lemon

4 tbsp of olive oil

Salt

Sumac spice

Green tehina sauce

METHOD

Chop all the veg­eta­bles and herbs into very small pieces and place in a bowl. Add the salmon, cut into small cubes. Add the pine nuts and sesame seeds. Mix every­thing.

SEA­SON­ING :

In a sep­a­rate bowl, pour in the squeezed juices, oil and salt.

Add the sea­son­ing to the veg­eta­bles and mix well.

Set the food on a plate and top it all off with some sumac spice.

Serve with green tehina on the side and freshly toasted bread.

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