Cucumber and Purple Sprouting Broccoli Salad With Sundried Tomatoes & Sesame Seed Dressing

| 7 May 2014

Ever thought something like: “I would love to eat more raw food but I don’t have any fancy equipment to blend this or dehydrate that, so there’s not much I can do”?

Read on, this week’s recipe – and approach to raw fresh food – is for you!

It is true. There’s a lot of machinery involved in making intricate raw food. In our restaurant in Neal’s Yard, Covent Garden we have two industrial food processors, three or four high-speed blenders (Vitamixes), six or so dehydrators, mandolins, spiralisers …. the story goes on.

The reason we use these machines is firstly to demonstrate what’s possible in plant-based cuisine. Secondly, our highest aim is to serve our guests creative raw-centric food that they wouldn’t otherwise eat elsewhere.

At home, we keep things a lot simpler. Even with this equipment available, often we still favour raw food made by hand.

There is a saying in Korean culture that there are two kinds of tastes: one based on flavours and ingredients of the dish; and another is the taste of ‘hand’ – the labour of love one puts into chopping, pealing, kneeing and mixing all the ingredients.

You will be surprised how many intricate things you can do with patience, dedication, mortar & pestle and a ceramic knife. Onto the recipe: don’t be deceived by the name ‘salad’ and think that this will not fill you up. We bet it will!

Cucumber & Purple Sprouting Broccoli Salad with Sundried Tomatoes & Sesame Seed Dressing

serves 2

Ingredients

1 large cucumber

one bunch of organic purple sprouting broccoli

one bunch of wild garlic

one bunch of asparagus

a big handful of sundried tomatoes, presoaked

1-2 TBLS apple cider vinegar or wild pomegranate vinegar

juice of 1 lemon

2-3 TBLS raw tahini (ground sesame paste)

2-4 TBLS extra virgin olive oil

1/2 inch of fresh turmeric

1/2 inch of fresh garlic

pinch of salt

2 TBLS of hijiki or wakame seaweed, presoaked (optional)

1 TBLS black sesame seeds (optional)

a handful of raw sundried black olives, pitted (optional)

 

Method

This salad is all about the dedication to your ingredients and to serving them in the most delicious, attentive way.

It is about how much love, care and attention you are willing to put into your preparation technique. Use this time to really connect with the food – you will reap the rewards of nourishment and vitality. That’s the top secret to amazing raw food (any food for that matter).

Chop the buds of purple sprouting broccoli into same size pieces and place them in a separate bowl. Chop the asparagus into fine, round slivers and add to your broccoli. Pour the vinegar, half of the oil and add some salt and mix in well, by hand till broccoli and asparagus are well coated. That’s your marinade. Let it sit for 5-10 minutes while you are preparing the rest of the salad.

Slice the cucumber into same size cubes and place them onto a serving bowl. Add finely chopped wild garlic and sundried tomatoes.

To make the dressing, add tahini, lemon juice, salt, the rest of the olive oil, finely chopped fresh turmeric and ginger. Mix well, add some water if the mass is too thick to pour.

Add the lightly marinated broccoli and asparagus to the serving bowl, pour the dressing on top, sprinkle some olives, black sesame seeds and seaweed for extra flavour and nutrition.

Season with some sea salt and freshly ground black pepper.

Serve & Enjoy!