PICKLED LOTUS ROOT, WALNUTS AND ASSORTED GREENS

Serves 3

2 hearts of mustard leaves (kai choy) 9-12 walnuts 1 small piece of fresh huai shan (Chinese yam) 3 leaves of cabbage 1/6 of a pineapple 15 pieces of small black fungus (wan yee) 1/4 beetroot, cut into finger lengths

red lotus root

1 lotus root half a beetroot, shredded 2 tbsp rice vinegar

1 tbsp honey

white sesame paste dressing

2 tbsp white sesame paste 1 tbsp hot water

1 tbsp sweet black vinegar 1/2 tbsp sugar

2 tbsp soy sauce

Blanch mustard leaves with a pinch of salt and 1 teaspoon cooking oil.

Blanch walnuts (and remove the skin), huai shan and cabbage separately.

Cut pineapple into small wedges. Soak black fungus for 30 minutes. Add 1 teaspoon salt and simmer for 20 minutes until soft. Drain and dry with paper towels.

Cut lotus root into very thin slices. Blanch them in boiling water with 1 teaspoon salt. Drain and dry the slices with paper towels.

Mix vinegar and honey with the shredded beetroot. After an hour, drain the juice and use it to soak the lotus root for 20 minutes to get a nice reddish colour.

Arrange all the above ingredients on a platter.

Stir together the ingredients for the dressing as a dipping sauce. Alternatively, pour the dressing over the assorted greens and toss well before serving.