Sea vegetable salad

By: Zita Steyn
From: Good Better Green
Serves: 4

This is a great salad to introduce people to sea vegetables. The mix of sea vegetables can include arame (with a mild sweetness and chewy texture), hijiki (bolder and with a subtle anise flavour), and dulse (with an earthy taste). All sea veg need to be rehydrated by soaking in roomtemperature water just until pliable (10 minutes for arame and dulse, 20 minutes for hiziki), then drained and squeezed. Most supermarkets (and healthfood stores) sell sea veg in the Asian sections.

Ingredients

Quantity	Ingredient
handful	mixed sea vegetables, rehydrated according to the packet instructions, and nely chopped if large
2	medium red and/or golden beetroot, peeled and cut into matchsticks
1	watermelon radish, cut into matchsticks
2	celery stalks, cut into thirds and then into matchsticks
1	large cucumber, peeled, halved lengthways, deseeded and sliced into thin half-moons
250g	seedless red grapes, halved
few handfuls	shredded red or white chicory, baby rocket or lamb’s lettuce

For the dressing

Quantity	Ingredient
2 tablespoons	lemon, Juiced
1	medium garlic clove, peeled
1 1/2 teaspoons	honey
80ml	extra virgin olive oil
2 1/2 tablespoons	light miso paste
1 heaped teaspoon	grated peeled ginger
2	thin spring onions
or 1	spring onions thick, green part, thinly sliced and reserved for the salad, white part roughly chopped

Method

For the dressing, blend all the ingredients, except the green onion slices, in a blender until creamy.
Combine the salad ingredients, including the green onion slices, and toss with enough dressing to coat.
Serve with the Watercress Oat Cakes and the Smoked Mackerel and Watercress Mousse, or warm falafels.

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