Ann's Oriental Salad
Serves: 6
Ingredients
2 tblsp each of sesame seeds, sunflower kernels and cashew nuts
2 radicchio lettuces
100 gram snowpeas, blanched
4 tblsp olive oil
1 tsp minced garlic
1 tblsp minced ginger
3 stalks celery, finely sliced
3 spring onions, trimmed and sliced
425 gram can whole baby sweetcorn, well drained
250 gram pkt mung bean sprouts
½ of 120 gram packet alfalfa sprouts
2 tblsp each runny honey, light soy sauce and oyster sauce
2 radicchio lettuces
100 gram snowpeas, blanched
4 tblsp olive oil
1 tsp minced garlic
1 tblsp minced ginger
3 stalks celery, finely sliced
3 spring onions, trimmed and sliced
425 gram can whole baby sweetcorn, well drained
250 gram pkt mung bean sprouts
½ of 120 gram packet alfalfa sprouts
2 tblsp each runny honey, light soy sauce and oyster sauce
This salad makes either a refreshing starter or accompaniment to the main
Method
1. Toast the sesame seeds, sunflower kernels and cashew nuts in a dry frying pan until lightly golden. Set aside.
2. Trim the radicchio of any dead leaves and shred finely. Finely slice the snow peas and cut the corn in half horizontally.
3. Add the oil to the pan and toss the garlic, ginger, celery, and spring onions over a moderately high heat until lightly cooked. Add the radicchio, snow peas, mung beans and alfalfa sprout and toss well.
4. Mix together the honey, soy sauce and oyster sauce and pour into the pan, tossing the mixture well. Serve immediately garnished with the toasted nuts and seeds
