Tamari Seeds And Baby Gem Lettuce Salad Recipes

TAMARI SEEDS AND BABY GEM LETTUCE SALAD

Steps:

• 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.

WARM BABY GEM & FETA SALAD

Steps:

• Slice the Baby Gem lettuces into quarters just down the root of the lettuce so it stays together.
• Heat a dry frying pan or griddle pan to a medium heat and place the lettuce quarters on it. Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).
• Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks. Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad. Sprinkle over the lemon zest and nigella seeds (if using) to garnish.