Use ready-made or store-bought ingredients for super-fast, easy entertaining

INGREDIENTS

  • 15ml white and/or black sesame seeds
  • 200g fresh micro salad leaves and herbs
  • ½ red pepper, deseeded and sliced
  • 6 red spring onions, thinly sliced
  • 1 Mediterranean cucumber, halved, deseeded and cut into thin strips
  • 100g asparagus tips, blanched and drained
  • 30g pickled ginger slices
  • 3 radishes, thinly sliced
  • 20g fresh bean sprouts, optional
  • 16–20 slices salmon sashimi*

FOR THE WASABI VINAIGRETTE:

  • 1 garlic clove, crushed
  • 3–5ml wasabi paste, according to taste
  • 5ml caster sugar
  • 30ml rice wine vinegar
  • 30ml light soy sauce
  • 30ml olive oil
  • salt and ground black pepper, to taste

TO SERVE:

  • lime wedges

METHOD

  1. To make the wasabi vinaigrette: combine the garlic and wasabi paste together in a small bowl.
  2. Whisk in the caster sugar and rice wine vinegar until the sugar dissolves.
  3. Add the soy sauce and olive oil and season with salt and pepper.
  4. To make the salmon salad: heat a frying pan on the stove and gently toast the sesame seeds for 30–60 seconds or until lightly golden. Transfer to a plate to cool.
  5. Place the remaining ingredients, except for the sashimi, in a mixing bowl, with 10ml of the wasabi vinaigrette and toss to mix. Add the sesame seeds.
  6. Arrange on serving plates and top with the salmon sashimi and serve with lime wedges and the remaining dressing.

COOK’S TIP: *Buy sashimi at your local sushi restaurant or supermarket. Use the accompanying pickled ginger in the salad and the wasabi paste in the dressing.

(Serves 4)

DOWNLOAD THE FREE SHOPPING LIST HERE