Serves 4
Prep 20 mins | soaking | Cook 30 mins
12 small shallots, cut in half if large
1 tbsp olive oil
1 tbsp balsamic vinegar
15g dulse
400g rice or kelp noodles
12 asparagus spears
1 red pepper, deseeded and cut into matchstick strips
8 shiitake mushrooms, sliced
freshly ground black pepper
For the dressing:
2 tbsp each sesame oil and olive oil
3 tbsp each tamari and balsamic
vinegar
pinch of crushed chillies (optional)
2 tsp raw honey
1 clove garlic, crushed
1cm piece of fresh root ginger, peeled and grated
1 handful of coriander leaves, chopped
Noodle, shallot and shiitake salad
1. Preheat the oven to 180C/fan 160C/gas 4. Put the shallots in a roasting tin and drizzle with the oil and vinegar. Roast for 30 minutes until golden. Meanwhile, soak the dulse for 15 minutes, then drain and chop.
2. Mix together all the dressing ingredients. Soak the noodles for 3 minutes or according to the packet
instructions, then drain and put into a large bowl.
3. Cut the asparagus diagonally into 2cm pieces, then put it into a steamer and steam over high heat for 1 minute or until just tender. Drain and refresh in cold water.
4. Put the asparagus and shallots into the bowl and add the remaining ingredients. Pour over the dressing
and toss to coat. Season with pepper, then serve.