Ingredients
For the ginger miso dressing
30 ml Sweet white miso paste
30 ml Tamari or soya sauce
30 ml Red chilli flakes (optional)
30 ml Rice vinegar
2.5 ml Sesame oil
60 ml Cup warm water
30 ml Mirin
5 ml Ginger, peeled and minced
1 Garlic clove, smashed and minced
250 ml Grape seed oil
5 ml Honey
5 ml Lemon
For the roasted mushroom mix
250 m Shiitake mushrooms sliced thinl
250 ml Shimeji mushrooms
375 m Fresh coriander, shredded
5 ml Grape seed oil
5 ml Kosher salt
Black pepper, to taste
350 g Extra firm tofu, drain and pat dry with a paper towel
30 ml Grape seed oil
Salt and pepper to taste
2.5 ml Sesame oil
5 ml Black sesame seeds
Ingredients for the salad
500 ml Cooked barley, warm
1 L Spinach, shredded
1 Beetroot, peeled, sliced into bite sized cubes
180 ml Bean sprouts
60 ml Spring onions, thinly sliced
250 ml Basil, shredded
125 m Prepared spicy sunflower seeds (recipe below)
375 ml Prepared roasted mushroom mix (recipe below), warm
375 m Prepared sesame roasted tofu (recipe below), warm
180 ml Prepared Miso Sesame Ginger Dressing (recipe below)
Ingredients for the spicy sunflower seeds
500 ml Raw sunflower seeds
30 ml Chili powder
30 ml Grape seed oil
1 Clove garlic, minced
5 ml Kosher salt
Instructions
METHOD FOR THE SALAD
Slice and prepare all the vegetables.
METHOD FOR SPICY SUNFLOWER SEEDS
Toss the sunflower seeds in a pan with the chilli, grape seed oil and salt until well coated. Cook on medium heat until toasted and set aside to cool down.
METHOD FOR ROASTED MUSHROOM MIX
Toss the mushroom mix with the oil, dressing and seasoning. Place in a hot griddle
pan and cook until soft and browned. Set aside to stay warm for service.
METHOD FOR SESAME TOFU
Cut the tofu into large bite size chunks. Toss with oil and season with salt and pepper. Shallow fry in sesame oil for 15 minutes or until browned and slightly crispy. Turning for even browning. Once done, toss it in a bowl with the dressing and sprinkle black sesame seeds over.
METHOD FOR MISO DRESSING
To make the ginger miso dressing, combine all ingredients except the oil in a powerful blender and blitz on low until smooth. Increase the speed to medium and slowly add the grape seed oil. Add salt and pepper to taste
TO SERVE
Place the cooked barley in the bottom of the bowl and top with the rest of the
ingredients. Drizzle the dressing to taste.
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