Serves 4

Ingredients:

2 strips wakame sea vegetable
half a cucumber, peeled and cut into julienne (matchstick) strips
1 basket cherry tomatoes, halved
1 baby gem lettuce, leaves separated
100 g canned sweet corn, drained and rinsed

250 g mung bean sprouts

Dressing:
1 tsp soy or tamari sauce 1 tbsp olive oil
1 tbsp orange rind
1 tsp grated fresh ginger root

2 tbsp freshly pressed apple juice


Method:

Rinse the wakame under cold water for 1 minute, then soak in a bowl of cold water for 2-3 minutes. Place the dressing ingredients in a small I bowl, add 3 tablespoons of water and whisk well I to combine.

Drain the wakame and chop into bite-sized pieces. Place in a small bowl with half the dressing and leave to marinate.

Arrange the remaining ingredients in a large salad bowl, add the wakame and the rest of the dressing, toss the salad and serve immediately.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.