Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: fresh tuna steaks 400 g ,white sesame seeds 2T ,black sesame seeds 2T ,fresh parsley, finely chopped 2 T ,fresh coriander, finely chopped 2 T ,lime, zested 1 ,cayenne pepper ½ t ,a pinch of sea salt ,vegetable oil, for frying ,For the salad: ,baby corn 135g ,sugar snap peas, trimmed and halved horizontally 160g ,cucumber, thinly peeled, halved, seeded and cut into ribbons (or spiralised 1 ,mixed watercress, rocket and baby spinach, rinsed and gently dried 100g ,breakfast radishes, rinsed, trimmed and finely sliced, placed in very cold water 4 ,For the dressing, mix: ,olive oil 4 T,toasted sesame oil 1 t ,fresh lime juice 2 T ,Woolworths ClemenGold juice 2 T,low-sodium soya sauce 1 T, honey (or to taste) 1 t , a pinch of cayenne pepper ,For the topping (optional): ,flour ½cup ,sparkling water ½ cup ,oil 1 ½cup ,Woolworths nori, cut into squares 2 sheets ,salt, to taste

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Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

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