With the warm weather slowly upon us it is the time to take advantage of the new season vegetables and the opportunities to socialise outside with friends. We couldn’t resist the quality of sugar snap peas and sweet corn from United Organics this week.
Chef Nick Grivas created this little salad to accompany our 41 deg. smoked salmon making the perfect spring lunch here at Vive. Super quick and super easy!
medium rare is the best way to serve salmon.
2 Handfuls sugar snap peas (top and tailed)
1/2 Cob fresh sweet corn (kernels removed)
1/2 Handful organic pepitas
1/2 Handful sesame seeds
3 Radish bulbs thinly sliced
A splash of sesame oil, tamari and mirin
Combine and dry roast seeds together until light brown and crunchy. Add sugar snaps and corn kernels and saute with sesame oil for 30 sec. Combine tamari with mirin and add to pan. Saute until glossy. Remove from heat and toss through sliced radish.
Serve with 41 deg. Smoked Salmon topped with Roza’s Dill Mayo
Yumm
Vive Health @ Riding Road Hawthorne; our world is all about health food, eco living and community.