For the Hemsley sisters, who released their book 'The Art of Eating Well' earlier this year, cooking is all about fresh, organic ingredients, easy recipes, and having fun. Which is why they aim to encourage young women (like themselves) to get back in the kitchen and learn that cooking can be nutritious, simple and easy to do. Here they shared one of their favorite recipes for an easy girl's night in dinner, that's also perfect for leftovers as lunch the next day!
SUPERFOOD SALAD WITH MISO TAHINI DRESSING
"As the name suggests, this salad is packed with a number of tasty superfoods: seaweed, onion, broccoli, asparagus, and the Asian wonder shiitake. Rich in B vitamins and protein, shiitake mushrooms are also a great source of iron, helping to improve the circulation of oxygen through the blood. Eat them regularly to strengthen your immune system. The health-boosting mushroom also lends a "meaty" bite to our crunchy salad."
FOR THE SALAD
2 tbsp dried arame seaweed or other sea vegetables like dried dulse (see page 23 for our favorites)
1 tbsp furikake (a mix of sesame seeds and dried seaweed) or 1 tbsp black and white sesame seeds
1 tbsp coconut oil
6 large shiitake mushrooms, cut into slices about 1⁄4 in thick (don't wash them, just brush the dirt off with a kitchen towel) or use 9 oz other mushrooms
10 1⁄2 oz asparagus (once you snap off the woody ends you'll be left with approximately 7 oz)
7 oz purple sprouting broccoli (or use Tenderstem or normal broccoli)
7 oz green beans
1 head of endive (the red/purple colored ones add a splash of color)
1⁄2 small red onion, thinly sliced or 2 scallions, sliced on the angle
1 red chili, finely sliced
a handful of chopped fresh cilantro
1⁄2 handful of chopped fresh
FOR THE MISO TAHINI DRESSING
1 tbsp tahini
1 tbsp sweet white miso paste
11⁄2 tbsp lemon or lime juice
1 tbsp sesame oil (not toasted)
a small piece of fresh root ginger (about 1 1⁄2 oz, unpeeled if organic), finely grated
a pinch of sea salt or 1⁄4 tsp tamari, to taste
1. Soak the arame in water for about 8–10 minutes, or according to the packet instructions. Drain and rinse.
2. Dry fry the furikake or sesame seeds in a large frying pan for a minute until toasted, then set them aside.
3. In the same pan, heat the coconut oil over a medium heat, then fry the sliced mushrooms, in batches, for a minute on each side until browned. Avoid overcrowding the pan otherwise they tend to steam. Remove and set aside.
4. Using the same frying pan, add the asparagus, broccoli, green beans, and about 2 tablespoons of water or just enough to cover the bottom of the pan. Cover and steam for 2 minutes until al dente, then remove, rinse with cold water, and drain.
5. To make the dressing, mix all the ingredients together with 2 tablespoons of water and blend until smooth and creamy, whisking with a fork (using a little hot water if the tahini is really thick).
6. Slice the end off the endive and then slice the leaves into ribbons. Arrange with the cooked vegetables, the arame seaweed, onion, and chili in a serving dish and add the chopped herbs. Dress with the miso tahini dressing and scatter over the toasted furikake or seeds.
Image courtesy of the Hemsley sisters