Saturday, 20 June 2009

Cucumber Salad

This is delicious with fish and brown rice.

Half an organic cucumber

A dessertspoon full of organic sesame seeds

Umeboshi vinegar (Clearspring make one called Ume Plum Seasoning)

Mixed salad seaweed (Clearspring, again, do a packet called Sea Vegetable Salad that has three different seaweeds in it: wakame; agar and aka tsunomata. It’s quite expensive but you only need a pinch for this salad)

Wash the cucumber and stripe it with a peeler. Slice it very thinly (use a mandolin if you’ve got one) and spread it out in a wide-ish bowl. Sprinkle the cucumber with vinegar and leave it to marinate.

Put a large pinch of seaweed into cold water to soak for 10 minutes.

Toast the sesame seeds in a dry frying pan over a low flame, keep shaking and stirring them so they don’t burn.

Drain the seaweed and mix it in with the cucumber.

Sprinkle toasted sesame seeds on the top.