On Grow Cook Eat, the team whips up Asian Greens with a Miso Tahini Dressing and Maple Pecans.
I went to the States about eight years ago to do some raw food training over there it opened up a world I didn't know existed and have loved incorporating lots of raw food into my work and my own tummy over the years. Healthy buzz.
- 5 TB Tahini
- 2 TB Rice Vinegar
- 2 TB sesame oil
- 2 Tb Miso
- ½ cup of Water
- 1 TB Maple syrup
- Asian greens
- Orange cut into segments, Blood orange when in season!!!!!
- 1 TB of wakame
- ½ cup pecans
- 1 TB Maple
- 1 TB Tamari
- 1 TB Sesame Seeds
- Preheat oven to 170c, place your pecans in a bowl with salt pepper, maple and tamari. And roast for 6 minutes.
- Put the seaweed into hot water for 5 minutes and leave to soak.
- Then squeeze out the water.
- Cut your vegetables and wash your salad. I try not to wash leaves especially if grown locally and organically, Id just look through them and make sure there is no residual dirt or bugs.
- If I am washing them I fill a sink with cold water and then put the leaves in rather then pouring water straight on them and possibly bruising them.
- Get a small bowl and add your tahini, rice vinegar , sesame oil, water and maple. It might look like its a little split depending on how oily the tahini is. But fear not the water will bring it all together, salt and pepper and correct the seasoning.
- Only assemble salad when ready to eat.
- Add all ingredients into a bowl and swirl dressing around the bowl bringing the dressing into it with your hands. Again to not bruise the leaves.
- Reserve pecans and some segmented oranges for the top. Arrange on a plate/bowl and sprinkle with the tamari pecans.
- Dressing can be kept in the fridge for a week or so and is really good chucked on a cold green bean salad or to garnish some roast sweet potato...