KALE AND HIJIKI SALAD WITH ORANGE TAHINI DRESSING

Hijiki is a type of seaweed. Some of its greatest health benefits are balancing hormonal activity, improving energy levels and strengthening bones. This salad is a powerhouse of nutrition and always delivers on flavour. Tahini can be expensive. You can easily make your own by blending 125g sesame seeds with 2tbsp olive oil or sesame oil. This homemade tahini can be stored for up to one month in the fridge.

Ingredients (serves 3-4) For the orange tahini dressing:

● 240ml orange juice

● 75g raw tahini (sesame seed paste)

● 120ml extra virgin olive oil

● 4tbsp avocado oil

● 1tsp apple cider vinegar

● 1tsp gluten-free tamari

● Sea salt to taste

For the salad:

● 4tbsp dried hijiki seaweed

● 50g shiitake mushrooms, sliced and stems removed

● 1tbsp extra virgin olive oil

● 1½tsp gluten-free tamari

● 80g curly kale leaves, chopped

● 135g carrots, grated

● ½ cucumber, peeled and julienned

● 2tbsp sesame seeds, to garnish (optional)

1 First make the dressing: combine all of the ingredients in a blender and blend for one minute until creamy.

2 Rinse the hijiki, cover with water, and soak for 20-30 minutes until tender. Drain, rinse, and set aside.

3 Meanwhile, in a mixing bowl, toss the shiitake mushrooms with the olive oil and tamari. Marinate for 15 minutes.

4 Add the kale, carrots, cucumbers, and sesame seeds to the bowl of marinated mushrooms, along with the drained hijiki. Drizzle the salad with the dressing and toss to coat. Serve immediately.