Dulse and Kamut Salad
1/2 cup of Kamut or barley, short-grain brown rice, spelt or freekeh
1 ounce dried dulse seaweed, rinsed, or nori sheets cut into strips
4 ½ ounces long-stem-broccoli stalks, trimmed
3 Tbsp Sunflower seeds
1 tsp Soy Sauce
3 Spring Onions/Scallions, diagonally sliced
2 ounces of mixed sprouted beans and seeds
4-inch piece of cucumber quartered lengthways, deseeded and cut into large cubes
1 recipe quality Japanese-style Tahini Dressing
Put the Kamut in a saucepan and cover with plenty of water. Bring to a boil over high heat. Turn the heat to simmer for 15 minutes, part-covered or until tender. Drain and refresh under cold water.
Meanwhile, soak the dulse in just-boiled water for 2 minutes until tender. Drain and roughly chop. Set aside. Steam the broccoli for 2 minutes until just tender; refresh with cold water. Drain and slice the stalks leaving the florets intact.
Put the sunflower seeds in a large dry frying pan over medium heat and toast for 2-3 minutes, tossing the pan occasionally. Add the soy sauce and stir until the seeds are coated.
Put the kamut in a serving dish with the dulse, broccoli, spring onions, mixed sprouts, and cucumber. Spoon the dressing over and toss until all is coated.
Serve sprinkled with sunflower seeds.
Combine 4 tsp light soy sauce, 4 Tbsp cold-pressed grapeseed/canola oil or similar light oil, 2 Tbsp tahini and 4 tsp maple syrup.
For a North African-inspired tahini dressing, combine 2 Tsp tahini with 2 Tbsp plain yogurt, 1 small crushed garlic clove, juice ½ lemon, and ½ tsp clear honey or date syrup.
Thanks to Nicola Graimes @theparttimevegetarian