- 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
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.