Miso butternut squash salad, wakame vegan mayonnaise and seaweed salad recipe by David Hall



Standard Supplier 21st November 2019


Standard Supplier

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



  • One butternut squash Pickled mouli Rehydrated seaweed Breakfast Radish Sosa wheat puffs Wakeme vegan mayo Peanuts Wasabi cress Tamarind dressing

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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.