Sendai Sesame Vegetable Salad

Words and recipe: Peter Chaplin  Photograph: Aaron McLean

Inspired by my first visit to Japan during the winter months, this gorgeous sweet/savoury, textured salad is full of vitality and freshness.

• 1 large red kumara
• 1 large head broccoli
• 2 medium-large carrots
• 1 large lemon
• 6 leaves cos lettuce, washed and finely sliced
• 2 tablespoons finely sliced pickled ginger
• 1 chopped spring onion to garnish

Sesame seed dressing:

• 1 cup lightly roasted sesame seeds
• ½ cup tamari or shoyu soy sauce* (or a light soy sauce)

To make the dressing, place sesame seeds (less 1 tablespoon) into a blender and blend until rough breadcrumb-like consistency. Add tamari and ½ cup cold water; blend until all ingredients are completely combined.

Scrub and cook whole kumara, with the skin on, in ample cold water. Bring to the boil, reduce to a simmer and cook until soft in the centre. Remove from saucepan and allow to cool before peeling and cutting into 2cm batons. Drop head of broccoli into a large pot of boiling water for 3 minutes. Remove and plunge into ice-cold water. Drain when cool, cut into small florets and refrigerate.

Scrub and grate carrots. Finely zest lemon and squeeze juice. Pour juice and zest over carrot and mix thoroughly.

Place finely sliced lettuce into salad bowl and place grated carrot on top. Combine kumara and broccoli with sesame seed dressing, toss together and add to bowl. Sprinkle sliced pickled ginger on top and scatter with the remaining tablespoon of roasted sesame seeds. Garnish with spring onion.

Serves 4