A recipe for a rainbow vegetable with a sesame seed dressing on the buckwheat flour of Thomasina Miers


More food: really? In the remaining two weeks a baked potato with mayonnaise. (because it is Christmas), cake (ditto) at noon in the afternoon, almost every meal after chopped pies with rum butter and cream, endless cheese? I rarely say that, but I’m ready for a break.
Not a complete halt – after all, I have a reputation as a greedy – but more from the traditional food, rest in my deli jump after Christmas, I’ve always wanted to return to a happy for a few weeks, had spent in southern India, rich spiced and vegetarian diet. We ate a lot, but after this popular holiday, it was easy to get back home.
So, this week, I have a high demand for meat and vegetables (and not from my colleague mira souda’s territory). In any case, match today’s salad with the Fried fish, if that’s what you want, or charcoal, but I’ll eat it myself. Or maybe some egg Fried noodles.
Clear rainbow vegetable buckwheat flour and sesame paste.
This crisp, crisp and light salad is a perfect antidote to January. A strip peeler or mandolin will help a great deal of preparation. Six doses.
200 grams of buckwheat flour or glass noodles.
50 grams of frozen beans.
1 tablespoon sesame oil.
2 carrots, peeled, and then ground or sliced.
150 grams of red cabbage, finely chopped.
100 grams of Molly or radish, cut into matches or strips.
A green apple
3 shallots, cut
A small bouquet of cilantro, roughly chopped.
A thin lotus leaf, roughly torn.
A handful of basil (or more cilantro), roughly chopped.
40g roasted sunflower seeds.
25g roasted sesame (mixed in black and white, looking good), service.
For dressing
A piece of fresh ginger, the size of a thumb.
Half a clove of garlic
50 grams of sesame paste.
1 lime juice
1 tablespoon (or the style of your favorite chili sauce)
1 bird’s eye view of chilies, striding off (optional)
1 tablespoon soy sauce
1 tablespoon demerara sugar.
(or honey)
3 tablespoons sesame oil 25.
Ml water.

Cook the noodles in boiling water according to the packing instructions, then add the soybean for the last minute cooking. Drain and rinse in cold water until cool, no longer clumping together, then place in a large salad bowl and polish with a tablespoon of sesame oil (which will help keep the noodles separate).
Add carrots, red cabbage and mooli or carrots to the bowl. Place the apple peel, core, directly into the bowl, then add the spring onion and coriander. Add the picked herbs and put a bowl in the fridge (if you don’t eat right away), put it in the fridge.
Chop the ginger, put it in a food processor with garlic and sesame paste, then flash until chopped. Add lime, chili, chili (if used), soy sauce and sugar, and lightning again. With the motor running slowly, add the sesame oil bit by bit, then add water until the dressing becomes the consistency of the double cream. If the dressing looks like it’s cracked, place a tablespoon of tahini in a bowl and slowly crack it – it should come back quickly. Season the seasoning with a salad, and it may require more lime juice. Sprinkle sesame on top, serve.
And for the rest of the week.
As long as it takes off the cover, the salad will be kept in the crisper for a few days. This spice is used for all kinds of vegetables, from red pepper strips to bean sprouts or cut into thin, crunchy radishes. If you want to add a colorful element, heat it with some hot beef or pork fillet.


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