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Recipe

Haute hippie salad

There’s much more to this late-summer raw salad by Megan May

Feb 28, 2014 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Miso and mustard marinade
  • 1 tablespoon white miso paste
  • 2 tablespoon shallot, finely diced
  • 2 teaspoon wholegrain mustard
  • 3 tablespoon apple cider vinegar
  • 1/2 lemon, juice of
  • 2 tablespoon tahini or olive oil
  • 1/4 cup water
  • 3 drops of toasted sesame oil
Salad
  • 1/2 cup wild rice
  • 1/2 cup dried chickpeas
  • 1/3 cup sunflower seeds (soaked overnight in water on the bench, rinsed and drained)
  • 3.5 small beetroots in various colours, peeled, finely sliced
  • 1 large carrot, spiralised or shred into ribbons using a peeler
  • 1/2 cup alfalfa sprouts
  • 1 cup sunflower sprouts
  • 1 handful pea shoots
  • 1 head of radicchio, cut into 8 pieces
  • 1.5 witloof, ends cut off and leaves separated
  • 2 baby cos, cut into quarters
  • 3 handfuls mesclun mix
  • 1 tablespoon dried karengo or wakame seaweed
  • 1/3 cup parsley, roughly chopped
  • 1 tablespoon tarragon, finely chopped
  • micro greens
Green goodness dressing
  • 1 medium avocado, peeled, stone removed
  • 3 tablespoon raw cashews
  • 2 tablespoon olive oil
  • 1/2 lemon, juice of
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon chopped parsley
  • 1 cup cucumber, peeled, chopped
  • 2 clove garlic
  • 1 teaspoon chopped taragon, to garnish
  • 1 teaspoon chopped chives, to garnish
  • 1 teaspoon finely diced shallots, to garnish

Method

Salad
  • 1
    To sprout the wild rice, rinse rice well and put in a glass jar or bowl with filtered water. Leave on the bench to soak overnight. In the morning, strain and rinse rice, return to jar, cover with fresh water and place in the fridge.
  • 2
    Strain and rinse rice twice a day for 2-3 days until the rice has ‘bloomed’. Some or all of the grains will split open and it should be tender to eat. Rinse and strain before using.
  • 3
    To sprout your own chickpeas, immerse in water and soak on the bench overnight. Strain and rinse well. Place in a wide-mouthed jar and cover with gauze or muslin. Place jar upside-down on a wire rack with a plate underneath to allow water to drain out. Leave in a dark area, at a moderate temperature, for 2-3 days to sprout, rinsing and straining through the muslin twice a day.
  • 4
    To make the miso and mustard marinade; mix ingredients in a bowl until smooth. It will keep for 2-3 days in the fridge.
  • 5
    Mix sprouted chickpeas and soaked sunflower seeds in a bowl with marinade – you can use it immediately but if you wait a few hours the nutrient availability will be at its height.
  • 6
    Toss the rice, beetroot, carrot, alfalfa and sunflower sprouts, pea shoots, radicchio, witloof, cos, mesclun, seaweed and most of the herbs in a bowl.
  • 7
    To make the green goodness dressing; place all the ingredients in a blender, except the garnishes, and blend until completely smooth. Add ¼ cup of water if required – it will depend on the water content of the cucumber. The texture should be akin to a light aioli. Lightly fold in the garnishes to finish.
  • 8
    Lightly fold in marinade mixture.
  • 9
    Top with remaining herbs and micro greens and serve with dollops of green goodness dressing.

Notes

Marinating time: 3 days soaking and sprouting time You can buy chickpeas that are already sprouted from wright sprouts, in which case you need 3/4 cup.

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