Ingredients

Method

• 8 carrots, peeled
• 6 spring onions
• 1 t olive oil
• 1 T sesame seeds, toasted
• Sea salt and freshly ground black pepper
• For the shiso ponzu dressing, whisk together:
• 1 T green Tabasco sauce
• 1 T soya sauce
• 1 T grated ginger
• 1 T rice wine vinegar
• 1 T grapeseed oil
• 1 T lime juice
• 2 t minced red chilli
• 2 T grated red onion
• 1 T chopped coriander leaves

Method

Ingredients

Run the blade of a vegetable peeler down the carrots to create ribbons and toss with the dressing.

Place the spring onions and olive oil in a blender and blend until smooth.

Spoon dollops of the spring onion mixture onto the salad and serve with a good sprinkling of toasted sesame seeds. Season to taste.