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Recipe

Mixed Salad with Seaweed Blend

 

50-60mins

Serves 2-4

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Ingredients

Red pepper dressing:

2 red peppers

1.5 tbsp olive oil

1 small garlic clove

1 small shallot, roughly chopped

85ml vegetable stock

0.5 tsp sugar



Toasted rice
:
1 tsp Cornish Sea Salt Seaweed Blend

100g brown rice

100g mixed seeds

1 large pinch of Cornish Sea Salt



Salad
:
1 small bunch of parsley roughly chopped

1 packet wild rocket

1 twin pack little gems

4 spring onions - sliced

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Once you have made this dish you will not be able to stop yourself eating the toasted rice, a real added flavour to any salad.

Mixed Salad with Seaweed Blend

Instructions

  • Fill a bowl with cold water and remove the leaves from the little gems and place into the cold water, add the rocket leaves and leave to stand for 5 minutes. Remove the water, spin dry and set aside.
  • Heat oven to 200C/180C Fan/Gas Mark 6. Place the peppers on a baking tray cut side down and roast in the oven for about 45 minutes until the skins are blackened.
  • Remove from the oven and put into a plastic storage bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Remove the seeds and membrane, roughly chop.
  • Heat the olive oil in a frying pan. Fry the garlic and shallot for a few minutes. Add the chopped peppers stirring to combine everything. Add the vegetable stock, bring to the boil, allow to reduce a little.
  • Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return to the pan, add sugar to taste and let it dissolve over the heat.
  • Heat a non-stick pan add the uncooked brown rice and toast for 2 minutes, when toasted tip into a Pestle & Mortar and crush with the sea salt, seaweed blend and mixed seeds.
  • Arrange the salad into the serving bowls, sprinkle with the spring onion and the brown rice, seaweed blend, salt, finish with chopped parsley and roasted pepper dressing.
Mixed Salad with Seaweed Blend

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