Gut Health
Cucumber & Seaweed Salad
Kick start the summer with our refreshing cucumber and seaweed salad, paired with a perfectly balanced English mustard and sesame dressing!
Ingredients
- 1 Cucumber
- ¼ cup Dried wakame seaweed
- 1tsp of sea salt
Dressing
- 2tbsp Sesame paste (tahini)
- 1 ½ tsp Clear Honey
- 1tbsp Soy sauce
- 2tbsp Rice vinegar
- ½ tsp Japanese or English mustard
- 1tbsp Water
Garnish
- Black sesame seeds
- Cress
Method - Serves 2
- Slice the ends of a cucumber and cut it lengthways into a half.
- Remove the seeds with a spoon. Slice thinly into 2mm thick slices.
- Soak the dried seaweed in a bowl of water until it opens out and becomes soft.
- Put the cucumber and seaweed in a colander. Drain and squeeze of the excess water. Put them in a bowl and mix together.
- Put the ingredients for the sauce into a bowl. Mix well until creamy.
Plating and Serving
- To serve, put the cucumber salad on a plate. Drizzle over the sauce.
- Garnish with cress and sesame seeds and serve.
