ROASTED CARROT AND FENNEL SALAD WITH UMEBOSHI DRESSING

I  am a fan of the Clearspring range( Umeboshi puree) and I like properly fermented Tamari and miso.  I wanted to include a recipe with umbeboshi,a tangy salty pickled plum revered since ancient times as both a food and potent health tonic. It adds an incredibly powerful flavour to  salads,broths and sauces and its particularly beneficial to your digestion.

INGREDIENTS: Serves 2

Salad

  • 60g quinoa, we used black quinoa but use red or white too (ideally soak 8 hours or overnight, then drain and rinse for maximum nutrition and digestion)
  • 1 medium fennel, quartered
  • 2 medium carrots, sliced lengthways on the angle
  • 10 asparagus (when not in season, green beans or tender stem broccoli work well too)
  • 3 pink radishes sliced
  • 1 tablespoon of black and white sesame seeds
  • 1 teaspoon of coconut oil
  • 2 spring onions sliced on the angle
  • a little fresh mint and coriander

Umeboshi dressing

  • 1 tbs umeboshi puree (Clearspring)
  • 2 tbs water
  • 4 tbs sesame oil
  • 1/2 inch piece of ginger
  • 1 teaspoon tamari (Clearspring)
  • 1 teaspoon raw honey
  • optional – a little fresh red chilli to your taste

NSTRUCTIONS:

  • Preheat the oven to 200C.
  • Drain and rinse the quinoa and cook in hot water or hot stock (for more flavour and nourishment) according to the packet instructions, approximately 10-15 minutes. Drain and set aside
  • Quarter the fennel and slice the carrots lengthways on the angle –  rub with coconut oil and roast for 8-10 mins or until tender
  • Toast the sesame seeds in a dry frying pan, remove and set aside
  • in the same pan, dry fry the asparagus by laying out on the pan, not too close and let them dry fry and brown on a medium heat for 1-2 mins on each side, depending on their thickness
  • Prepare the dressing by blending all the ingredients or chopping everything finely and whisking with a fork or shaking in a jam jar
  • Slice the radishes and spring onions
  • Roughly chop the mint and coriander
  • Spoon the quinoa into the centre of the plate and arrange the carrots, fennel and asparagus in the centre.  Scatter the radishes, spring onions, herbs and toasted seeds around