This is a special recipe! So magical and inspired by the Black Lake and Gillyweed! I am so excited. The sun was out and I went to park to sniff some spring vibes and I got so inspired that I made this recipe in a recipe video. Let me show you how to make it.
For the salad, you will need:
- 150 grams of wakame noodles (I used brown rice / GF)
- 2 limes
- 200 grams of samphire
- 150 grams of wakame/sesame salad (this is the gillyweed)
- 1 small cucumber
- 1 spring onion
- sprig of fresh coriander
- Handful of olives (optional)
Assembling the salad is super easy. Bring some water to a boil. Add some salt. And cook the noodles for 3-4 minutes and drain under cold water. Stir fry the samphire in sunflower oil with fennelseeds and a touch of white pepper. And stir and cook for two minutes. Slice the cucumber in thin strips with a speed peeler or just with a knife if you have advanced knife skills. Slice the spring onion in thin strips. Remove some leaves from the stalks of the coriander and garnish the salad with the wakame salad, sesame seeds, olives, cucumber and samphire. And it is delicous to eat this salad with some extra lime juice because most of the ingredients are salty and you need that balance.
Dressing:
- 1/3 of a cup tamari
- splash of pineapple juice (depends on your own taste if you like your dressing sweet put a lot otherwise a little bit less)
- juice of 1 lime
- 1 big tablespoon peanutbutter
- 1 tsp of white miso
- 1 tsp five spice powder
- A few splashes of sesame oil
- a bunch of coriander
- 1 garlic clove
- 3 little ginger slices
- 1 tablespoon sunflower oil
Put everything in a blender and mix untill smooth. This is a very strong dressing. For this salad I used 1/3 of the dressing on the noodles and that is more than enough. Store the rest of the dressing in fridge up till three days. Delicious with rice spring rolls or for other dipping purposes.
Want to see how I made it? The recipe is on my YouTube Channel and on this website under: VIDEOS
Enjoy the magic!
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