Tuna Tartare and Asian Slaw
- Approx 100g sashimi tuna per person finely chopped
- Add chopped avocado, coriander and spring onion
Dressing:
- Sesame oil
- Tamari
- Chilli
- Lime juice
- Ginger
Asian slaw
- Mung beans
- Grated carrot
- Grated courgette
- Chopped mango
- Chopped coriander
- Optional: peanuts
Mix all in a bowl and add dressing:
Dressing:
- 2 tbsp sesame oil
- 1/2 tbsp apple cider vinegar
- Finely chopped chilli
- Juice of 1/2 lime
Add to the salad.
Vegetarian option
Fresh Green Lentil Burgers (serves 4)
- 1 ½ cups dried lentils, pre-soaked
- 3 garlic cloves, minced
- 1 sweet onion, diced
- ½ cup courgette, grated
- ¼ cup parsley, chopped
- 1 tbsp tamari sauce
- Salt and pepper, to taste
Note: total prep and cook time is less than 20 minutes. However, plan ahead to pre-soak lentils in water for 2 hours and I think best chilled in the fridge before cooking. Drain and rinse after soaking.
Method:
- Pre-heat oven to 200 c
- Chop vegetables and herbs and place them, along with pre-soaked lentils, into a blender or food processor
- Blend until the ingredients are well combined
- Shape the blended ingredients into burgers about ½ inch thick
- Chill for 1-2 hours or overnight.
- Line a baking sheet with parchment paper and place lentil burgers on baking sheet
- Bake for 10 minutes per side (flipping in between) until burgers are lightly browned
- Serve on a bed of lettuce and add any additional toppings that work for you
- Red lentils work well too with chilli, coriander and cumin. Add chickpea flour if needing to ”bind”. If the mixture is still too soft after “chilling” try adding a little more flour
