Wednesday, 26 November 2008

Carrot, Spinach and Walnut Salad

Another in our occasional series of recipes served in handmade pots (in this case a John Butler dish), this is a fusion of Japanese and western cooking. You can alter the amount of mustard and give it a bit more kick!

1 large carrot
1 bunch of spinach (about 100g)
1 handful of walnuts (about 20g)
Soy sauce
English mustard

1 Grate the carrot into a bowl.

2 Boil or steam the spinach and lightly squeeze to drain the water. Pour a little soy sauce on the spinach and lightly squeeze again.

3 Cut the spinach into smaller pieces and mix with grated carrot.

4 Chop the walnuts into small bits and add to the carrot and spinach.

5 Add one tablespoonful of mayonnaise and one teaspoonful of English mustard to the mix.

6 Mix well and serve.

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