Trout sashimi, mung, aduki and black urad salad with tahini dressing
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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.
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