Raw Udon Beet Bowl With Sea Purslane Pesto

| 8 September 2015

Last week our Neal’s Yard neighbour and a wonderful osteopath Nigel that often realigns our tired backs and bodies, brought us a few courgettes and beet from his garden. Grown in an allotment, with love, perfectly ripe and juicy produce. Could you ask for more?

That evening we rushed home and made this simple udon beet bowl with sea purslane pesto.

Check out the recipe below – as ever it is packed with sea-weeds, some protein elements, and healthy fats.

We love adding wild elements to pretty much every dish we make.

This time it is sea purslane and we cannot get enough of this delicious plant. If it was up to us, it would be available in every shop and market tomorrow, because it is so darn tasty and good for you. Sea purslane is the only land vegetable rich in Eicosapentaenoic acid (EPA) which is basically a type of Omega 3 which is commonly found in fish – it is the thing that makes fish so good for us – and now we have a delicious plant-replacement. Awesome.

Here’s a recipe for you and if you do not have sea purslane – replace it with any of the herby greens such as coriander, parsley, or basil.

Let’s Go!


(Serve 2)


  • 1 courgette
  • pinch of salt


Beetroot topping:

  • 1 large beet
  • 1/2 cup of walnuts
  • 20g of rehydrated wakame
  • 2 TBLS of tahini
  • 1 clove of garlic
  • pinch of salt
  • 2 TBLS of extra virgin olive oil
  • juice of 1/2 lime


Sea purslane (other greens) pesto:

  • 1 cup of sea purslane leaves (tightly packed)
  • 1 avocado
  • 1/4 of small shallot, finely chopped
  • 1 TBLS olive oil
  • 1 TBLS hulled hemp/ pine nuts
  • pinch of salt
  • pinch of freshly ground black pepper
  • 1 TBLS of apple cider vinegar



Start by making thick courgette noodles using a spiraliser. Set aside in a bowl with a pinch of salt.

Next, grate the beetroot either by hand or using a grater attachment on a food processor. Add minced garlic, drained and finely chopped wakame, tahini, olive oil, lime juice, salt to taste, walnuts and mix well.

We prefer to make the pesto by hand but you can also make it in a food processor by pulsing all the ingredients very lightly. If you are making it by hand, in a big bowl add mashed avocado, roughly chopped leaves of your choice, finely chopped shallot, and hulled hemp or pine nuts. Add a pinch of salt, apple cider vinegar and mix well.

To serve, mix in the courgette noodles with the beetroot topping and add a generous spoonful of pesto on top. Enjoy!