Put a Mediterranean spin on sushi
This recipe comes from Pita, the kosher falafel restaurant in Golders Green, north-west London. Serves: four to six people Preparation time: 20 minutes
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
Green tehina sauce
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.
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.