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

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

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 20 minutes
  • Waterford Chardonnay 2010

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

Cooking Instructions

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.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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