Ingredients (serves 2):
- 200g mixed salad leaves (e.g. oak leaf, rucola, radicchio lettuce)
- 100 g pickled beetroot
- 1 red pepper
- 100 g cucumber
- 60 g sunflower seeds
- 1 small spring onion
- ¼ nori seaweed sheet (the ones you normally use for sushi rolls)
Creamy wasabi dressing:
- 100 g silken tofu
- 1 hazelnut size dollop of wasabi (if you like it spicy, more)
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
- 1 pinch sea salt
- 3 tablespoons warm water
Clean lettuce. Roast sunflower seeds in a nonstick dry pan and reserve in a bowl. Then roast the nori seaweed sheet in the same pan until crispy and dry, crumble into flakes and reserve on a plate. Clean pepper and spring onion and cut into fine strips. Cut the cucumber into fine slices.
For the dressing add lemon juice, hot water, tofu, wasabi, soy sauce and salt to a blender and mix until smooth and creamy. You might want to add a little bit more water, if the dressing is too thick.
Arrange lettuce, pickled beetroot, pepper strips, cucumber on two large plates, drizzle the wasabi dressing on top and finish with the roasted sunflower seeds, the spring onion rings and crispy nori flakes.