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Plum & tomato salad with furikake

Plum & tomato salad with furikake

Furikake is a Japanese seasoning blend made with nori seaweed, and is a great salty-spicy topping for sweet plums and tomatoes. Serve as a side to oily fish such as mackerel. This no-cook seasonal salad is quick and easy, taking just 15 minutes to prepare, plus it's vegetarian and vegan, providing 2 of your 5 a day.

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VeganVegetarianLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 2 x 250g packs mixed baby tomatoes, halved lengthways
  • 400g pack plums, stoned and cut into wedges
  • 2 salad onions, finely sliced
  • ¼ x 20g pack tarragon, leaves picked

Furikake

  • 1 sheet nori seaweed, roughly torn
  • 2 tbsp toasted sesame seeds (white and/or black)
  • 1 tsp chilli flakes
  • 1 tsp sea salt flakes

Dressing

  • 1½ tbsp rice vinegar
  • 1½ tsp tamari (or soy sauce)
  • 1½ tsp mirin
  • 1½ tbsp sunflower oil
  • 10g ginger, peeled and finely grated
  • ¼ tsp sea salt flakes

Method

  1. For the furikake, put the nori sheet in a small food processor and whizz to form a coarse powder. Tip into a bowl and mix with the remaining furikake ingredients; set aside.

  2. In a large serving bowl, whisk together all the ingredients for the dressing. When ready to serve, put the tomatoes, plums, salad onions and tarragon in a large bowl. Pour over the dressing, mix to combine, then transfer to a platter. Sprinkle over the furikake and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

826kJ/ 198kcals

Fat

11g

Saturated Fat

1.6g

Carbohydrates

16g

Sugars

15g

Fibre

4.7g

Protein

4g

Salt

1.8g

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