water Archives

Jelly recipes

Rose-petal jelly

1¼ hours

Trout sashimi, mung, aduki and black urad salad with tahini dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

250 g raw trout
Pickled ginger
Mung bean sprouts or pea shoots
50 g cooked chickpeas
50 g cooked urad
50 g cooked mung beans
50 g cooked aduki beans
2 T olive oil
2 T soya sauce

For the tahini dressing, mix:

1 heaped T tahini
A pinch of freshly ground black pepper
1 t lemon juice
1 t soya sauce
2 T warm water

Method

Slice the trout into “sashimi”-like slivers. Place 1 piece of pickled ginger on each slice and top with a mung bean sprout or pea shoots. Roll up and arrange on a plate.

Toss the chickpeas, urad and beans with olive oil. Add the soya sauce, lime juice and a little pickled ginger. Scatter over the sashimi rolls and drizzle over the tahini dressing.

Cook’s note: Urad, mung and aduki beans are available from The Kitchen Garden, www.kitchengarden.co.za.

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Trout sashimi, mung, aduki and black urad salad with tahini dressing

Trout sashimi, mung, aduki and black urad salad with tahini dressing

Ingredients

Method