Hijiki salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Dried Hijiki |
| 350 | millilitres | Apple juice |
| 1 | tablespoon | Soy sauce |
| 1 | small | Orange or yellow pepper |
| 75 | grams | Cooked French beans |
| 75 | grams | Cooked sweetcorn kernels |
| 50 | grams | Bean sprouts |
| 1 | medium | Carrot |
| Mint sprig to garnish | ||
| 1 | teaspoon | White distilled vinegar |
| 1 | teaspoon | Water |
| ½ | teaspoon | Dry mustard |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
Directions
DRESSING
Place the hijiki in a bowl and cover with warm water. Leave it to soak for 10 minutes, then drain and place in a saucepan. Add the apple juice and the soy sauce and simmer for 30-35 minutes, until the seaweed is tender and virtually all the liquid has gone. If the liquid evaporates before this, add a little extra apple juice or water to the pan.
Remove the hijiki from the pan and place it in a bowl, setting aside the saucepan with the remaining cooking liquid. Cut the yellow pepper into small neat squares and chop the beans into smallish pieces. Add these, and the sweetcorn and bean sprouts to the hijiki. Finely chop the carrot and add it, mixing well to combine the ingredients.
Stir all the dressing ingredients into the remaining cooking liquid in a saucepan and heat gently, stirring, until the sugar has dissolved. Leave the dressing to cool, then pour over the salad and serve garnished with a mint sprig.
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