A colourful crunch of fresh fruit and vegetables jewelled with pomegranate and tossed with a zing of south east Asian dressing.
6oog carrots
6 spring onions
6 clemantines or 7 satsumas or 3 navel oranges
6 radishes
1 pomegranate
1 bag of crispy leaves
1 tbsp sesame seeds
1 tbsp freshly chopped mint leaves
2cm fresh ginger
1 lime
2 tbsp olive or avocado oil
1 tbsp groundnut or sunflower oil
1 tsp brown sugar
1 tbsp soy sauce
1 tbsp rice or sherry vinegar
To make the dressing: peel and finely grate the ginger into a small bowl. Stir in the soy sauce & oils. Add the juice from the lime and 1 clementine or satsuma. Whisk in the vinegar, sugar and a little seasoning to taste.
For the salad: peel and top the carrots and either cut into fine matchsticks or grate on the biggest gauge of your hand grater or food processor. Finely slice the spring onions and radishes and add to the carrots. Peel the clementines/satsuma, remove as much membrane as you can and slice into bite sized chunks. Mix with the carrots then tip the dressing over the whole lot. Add the chopped mint and mix well. Halve the pomegranate, break into smaller pieces and poke out the seeds, discarding all white bits. Toast the sesame seeds in a dry pan and reserve.
When ready to serve, divide the salad leaves between separate plates, top with the carrot mixture, sprinkle with pomegranate seeds and toasted sesame.
6oog carrots
6 spring onions
6 clemantines or 7 satsumas or 3 navel oranges
6 radishes
1 pomegranate
1 bag of crispy leaves
1 tbsp sesame seeds
1 tbsp freshly chopped mint leaves
2cm fresh ginger
1 lime
2 tbsp olive or avocado oil
1 tbsp groundnut or sunflower oil
1 tsp brown sugar
1 tbsp soy sauce
1 tbsp rice or sherry vinegar
To make the dressing: peel and finely grate the ginger into a small bowl. Stir in the soy sauce & oils. Add the juice from the lime and 1 clementine or satsuma. Whisk in the vinegar, sugar and a little seasoning to taste.
For the salad: peel and top the carrots and either cut into fine matchsticks or grate on the biggest gauge of your hand grater or food processor. Finely slice the spring onions and radishes and add to the carrots. Peel the clementines/satsuma, remove as much membrane as you can and slice into bite sized chunks. Mix with the carrots then tip the dressing over the whole lot. Add the chopped mint and mix well. Halve the pomegranate, break into smaller pieces and poke out the seeds, discarding all white bits. Toast the sesame seeds in a dry pan and reserve.
When ready to serve, divide the salad leaves between separate plates, top with the carrot mixture, sprinkle with pomegranate seeds and toasted sesame.
I love starting a meal with this recipe because it goes down well with just about everyone at my table, whether they're into raw food, healthy food, low calories or just beautiful colours on a plate.
ReplyDelete