Wakame with Shallot Crisp: Yotam Ottolenghi's Cooling Summer Salads

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the shallot and coriander seed crisp:

75ml olive oil

2 shallots (100g), peeled and finely chopped

1 garlic clove, peeled and finely chopped

5g ginger, peeled and finely chopped

Salt

¾ tsp caster sugar

1 tsp chilli flakes

1 tbsp coriander seeds, lightly crushed

30g dried wakame, soaked in cold water

5 baby cucumbers ( 200g), or 1 regular cucumber, seeds scooped out and flesh cut into ½cm-wide slices

subheading: For the dressing:

2 tbsp soy sauce

½ tsp sesame oil

1½ tsp maple syrup

2 tbsp lime juice

subheading: To serve:

1 tsp sesame oil

10g picked coriander leaves

Directions at theguardian.com

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