Recipe by Clare Mcelhatton.
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Serves 2
Zest and juice of ½ lemon
2 tsp yellow or white miso paste
1 tbsp tahini
black pepper to taste
Drizzle of good olive oil (optional)
-Whisk together with water (around 4 tablespoons) into a smooth dressing
Good with:
Mixed Salad leaves from Platt fields Market Garden
Better With:
Fresh mint leaves. Keep small leaves whole and roughly tear the larger ones. Seeds (e.g. sesame, camelina or sunflower seeds)
Optional Extras:
Carrots- cut lengthways and fry on a medium heat until soft on the inside and golden outside. Turn halfway. Or, roast in the oven with oil and salt.
Cauliflower- Coat 2 handfuls of florets in 2tbs oil, 1tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder and half a lemon. Roast in a hot oven for 20 minutes. Carefully squeeze the lemon over the cauliflower halfway through. No salt- this will make the cauliflower soggy.
Cucumber- deseed and sliced
Croutons- any stale bread or crusts can be toasted in the oven with olive oil and salt. Alternatively, brush a thin slice of sourdough bread with olive oil and gently fry in a pan until golden. Break into pieces and add to the salad.
More Herbs- fresh thyme leaves or coriander
Pulses- butter beans, cannellini or chick peas for a tin. Marinade in the dressing for at least ½ hour before adding to the leaves.
Radish- thinly sliced
Squash or Pumpkin cubed and roasted in the oven
Tofu crumbled smoked or marinated tofu