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

Hellmann's

Hellmann's

Standard Supplier 21st November 2019
Hellmann's

Hellmann's

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

Ingredients

salad

  • 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

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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