Would you like to create a piece of salad artwork in just 20 minutes flat? We’ll show you how to do exactly that when you combine the crispness of the baby gem lettuce, the splatter of the tar-like black tahini and the ever so umami tamari seeds.
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In a small mixing bowl, add the pepitas, sunflower seeds and tamari. Mix until well combined. Line a sheet pan with 1 tsp olive oil. Pour the seeds onto the sheet pan and bake at 180°C and 350°F for 3 minutes. When completed, remove from the oven and set aside to cool.
Cut 2 of the baby gem lettuce in half, lengthwise.
Cut 2 of the baby gem lettuce sideways but closer to the base so that you can get the floral leafy top. We do not require the base.
In a small mixing bowl, add the black tahini, sour cream, juice of 1 lemon, kecap manis and tamari. Mix until well combined.
On a flat plate, with a spoon, splatter the dressing onto one side of the plate more than the other. Make a mess!
Line the plate on the other side of the plate with half the micro salad. We want some of the black tahini to be seen on the other side of the plate.
Strategically place the lettuce on top of the micro salad.
Place more of the micro salad between the lettuce leaves.
Sprinkle the tamari seeds all over the plate. Going for a messy look.
Cups and Spoons
If you are unable to find black tahini, you can use regular hulled or unhulled tahini.
You can substitute tamari with soy sauce. This is makes this recipe not coeliac friendly.
You can substitute micro salad with snow pea sprouts or broccoli sprouts. What you are looking for are small leaves that aren’t herbs. You can find micro salad in your fine food grocer or farmers’ market.
You can use any seed of your choice.
If you prefer, you can substitute sour cream with Greek yoghurt.