Cube 150g watermelon, halve 100g cherry tomatoes and peel and cube an avocado.
Make a dressing from 1,5 tbsp white miso, 1/4 tbsp soy sauce, 1,5 tbsp archaide oil, a few drops of sesame oil, 1 gr of grated fresh ginger, 1/2 tsp runny honey and 1/2 tsp sushi vinegar
Serve with cress and 2 tbsp popped buckwheat or Quinoa
(A Blend Brothers recipe)
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