salad
- One butternut squash Pickled mouli Rehydrated seaweed Breakfast Radish Sosa wheat puffs Wakeme vegan mayo Peanuts Wasabi cress Tamarind dressing
Miso butternut squash salad, wakame vegan mayonnaise and seaweed salad recipe by David Hall
Miso butternut squash salad, wakame vegan mayonnaise and seaweed salad recipe by David Hall
60 min
This is a beautiful vegan dish full of Japanese inspired flavours and interesting contrasts of textures.
It has a seafood twist as we are a seafood led restaurant.
For more inspiration and info on Vegan Mayo visit bit.ly/VeganMayoFB
Ingredients
vegan mayonnaise
- 200g wakame 300g vegan mayo 20 mls mirin 2g wasabi paste
Pickled mooli
- 40 mls rice vinegar 10g salt 30s sugar 14mls mirin 14mls lemon juice
Method
butternut squash
Roast the butternut with aromats in the oven until cooked. Cool and dice. Toss in miso paste and season, oven roast until hot and caramelised.
vegan mayonnaise
Blend the above in a robocoupe or blender until fully mixed
Pickled mooli
Bring all to the boil and pour over diced mouli radish
Deep fry the sosa puffs and season. Drain on a j cloth to remove excess oil
Oven roast the peanuts and season ( alternatively buy ready roasted and seasoned)
Rehydrate the dried seaweed with hot water and chill until ready to plate.
To plate
Be playful when playing the salad, create height and try to scatter your ingredients so that each bite is different
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