Vegan
/ starter or light main course
Serves 6
Ingredients:
a
good pinch hiziki (also called hijiki)
300ml/ 1/2pint water
10ml/2tsp tamari
1/2 medium cucumber, cut into matchsticks
1 carrot, cut into matchsticks
For
the dressing:
15ml/1tbsp
cold pressed sunflower oil
15ml/1tbsp cider vinegar or fresh lemon juice
15ml/1tbsp ginger juice, squeezed from peeled and grated
fresh root ginger
10ml/2tsp tamari
2 small spring onions, very finely chopped
to taste freshly ground black pepper
To
garnish:
2
small spring onions, cut on a slant
a few fresh mint or coriander leaves
Method:
1. Put the hiziki, water and tamari into a small saucepan. Bring to the
boil and
simmer for 15-20 minutes in a semi-covered pan, until the water has
evaporated.
2. Make the dressing by combining all the ingredients together.
3. When the hiziki is cooked, chop into pieces of a similar length to
the cucumber
matchsticks (if necessary). Put the hiziki in a bowl and combine with
the dressing.
4. When completely cool, add the cucumber and carrot matchsticks. Check
the seasoning and adjust as necessary. Leave to marinate for 30 minutes
in the fridge.
5. Garnish with more spring onion and the fresh herbs.
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