Roots and Waves Salad

This carrot and seaweed salad is a delicious blend of sweet and salty combining lightly steamed carrots with the subtle, savoury taste of seaweed. A perfect side dish to your next meal, offering combinations of textures and a hint of the sea.

SALAD INGREDIENTS

450g fresh medium to large carrots

1 Tablespoon seaweed, reconstituted

1 Tablespoon black sesame seeds

Fresh chilli, finely diced for garnish (optional)

METHOD FOR SEAWEED

*Place dried seaweed into a small bowl and add water to cover.

* Leave seaweed to reconstitute for at least 10 minute.

*Once seaweed is reconstituted drain off water, squeeze to remove any excess water, then set aside.

METHOD FOR CARROTS

*Cut carrot into batons.

*Top and tail carrots, peel if needed.

*Lay the carrot down horizontally and slice it into 3 equal pieces at least 4-5cm long or 1.5 to 2 inches

*Working with 1 chunk at a time, slice into 2- 3 even strips (length ways).

*Using a steamer place carrots in the basket. Once water starts to boil, cover with a lid and allow carrots to steam until just tender, do not over steam.

*When done remove carrots and set aside to cool.

SESAME LIME DRESSING

1 Tablespoon sesame oil

2 Tablespoon lime juice

2 Teaspoons apple cider vinegar (optional)

1 Teaspoon garlic juice

1 Teaspoon ginger juice

 1/2 -1 Teaspoon agave sweetening

Salt to taste

METHOD

*Peel a thumb nail of ginger and 1 large garlic clove.

*Mince ginger and garlic, then place in a sieve or muslin cloth and squeeze out the juice.

*Place all the dressing ingredients in a bowl including the garlic and ginger juice and whisk together.

ASSEMBLE SALAD

*In a large bowl add steamed carrot that has cooled.

*Take reconstituted seaweed and slice into strips, then add to carrots.

*Add dressing and toss to combine.

*Transfer to a serving dish.

*Garnish with black sesame seeds and finely diced red chilli

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