Well it’s a once in a while thing that I let another chef in to my kitchen at Raw Juice Camp! I find it a tough call: not because I think that what I do is out of reach of other chefs (far from it) it’s just that I understand how tricksy it can be rustling up recipes created by someone else at their own gig. And I do like to keep an eye on things! Plus, that kitchen is my baby so handing over the reigns to someone else can be difficult. I’ve handed it over before and it didn’t go so well!
In my kitchen each and every recipe of mine has been thoroughly tested. Each ingredient on location sourced by me from the local shops – fresh – every day. It’s more than cheffing it’s an absolute obsession.
So when I invited my mate & raw chef Jay Halford to come and play with us at Raw Juice Camp this summer I was really looking forward to working with a pro and I was armed and ready with my menu plans, recipes and head chef suggestions!
We sure had us some fun!
We always have a seafood salad at camp – love those sea minerals – and since I have discovered sea salt capers (no brine in sight) they are top of the ingredients list for this dish! My recipe for raw vegan ceviche is always a real hit so Jay & I wanted to create something equally as powerful, nutritious, satisfying and another winner for my clients.
I think we cracked it!
As that lovely quote captures in one of my favourite films Fried Green Tomatoes at the Whistlestop Cafe – ‘the secret is in the sauce’ – nothing truer can be said for this dish. De-lish!
I think you just might love this.
- 1 clove of garlic
- 1/4 red onion
- 1 small handful of fresh coriander
- pinch of sea salt
- 30ml Tamari
- 30ml apple cider vinegar
- 100ml sesame oil (raw, unroasted)
- tomato (finely sliced)
- bunch watercress
- bunch rocket mixed leaves
- 1/4 sliced pepper (finely chopped lengthways)
- 1/4 red onion (finely diced)
- cucumber (finely chopped lengthways)
- 1 cup dried arame (soaked in water for 10 minutes)
- 1 tbspn, sesame seeds (crushed to break the seed and release the oil)
- 1 sliced avocado
- 1 tspn capers (salted preferably or in brine)
- To prepare the dressing simply blend all the ingredients in a personal blender and set aside. It’s important here to use the untoasted oil (I use toasted in my Chinese dishes which isn’t essentially raw – but in this dish the flavour would be too overwhelming)
- Prepare a large salad (using the ingredients list which serves 2. Use green leafy salad of your choice. It’s important to pre-soak and rinse the arame and mill or crush the sesame seeds to release the oil. In a large mixing bowl place all ingredients (except the tomato, capers and the avocado).
- Add a little of the dressing (as much as you need to taste keep any leftovers in the fridge) and toss gently by hand.
- On a serving plate layer the base with sliced tomato and add the salad, placing extra arame on top.
- Serve with sliced avocado, an extra teaspoon of dressing and toss on the crushed/milled sesame seeds and 3-4 salted capers.
- Serve and enjoy!
Let me know if you make this!
Keeping it juicy & raw