Name: W26 - Open Briefing - Street Food - use EID: Seaweed Salad with charred broccoli and radish salad with miso dressing
Total time: 25 min
Yield: 2
Cuisine: Japans
Ingredients: 6 stuk(s) Mini-tortilla's; 240 gram Garnalen; 3 tl Piri-pirikruiden; 1 stuk(s) Avocado; 50 gram Zeewiersalade; 1 stuk(s) Rode ui; 1 bosje(s) Radijs; 100 gram Bimi broccoli; 25 gram Witte miso; 1 zakje(s) Gomasio; 2 el Zonnebloemolie; 2 el Wittewijnazijn; 1 tl Suiker; 1 tl [Zoutarme] sojasaus; 1.5 el [Plantaardige] mayonaise; naar smaak Peper en zout

HelloFresh

Recepten

Japanse Recepten

W26 - Open Briefing - Street Food - use EID: Seaweed Salad

with charred broccoli and radish salad with miso dressing

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Hvede

•Crustaceans

•Gluten

•Sesamzaad

•Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

3 stuk(s)

Mini-tortilla's

120 gram

Garnalen

1.5 tl

Piri-pirikruiden

½ stuk(s)

Avocado

25 gram

Zeewiersalade

½ stuk(s)

Rode ui

½ bosje(s)

Radijs

50 gram

Bimi broccoli

15 gram

Witte miso

½ zakje(s)

Gomasio

Zelf toevoegen

1 el

Zonnebloemolie

1 el

Wittewijnazijn

½ tl

Suiker

½ tl

[Zoutarme] sojasaus

¾ el

[Plantaardige] mayonaise

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3088 kJ

Energie (kcal)738 kcal

Vetten40.7 g

waarvan verzadigd5.2 g

Koolhydraten58.7 g

waarvan suikers13.9 g

Vezels6.3 g

Eiwitten29.4 g

Zout4.9 g

Potassium321.3 mg

Calcium24 mg

Iron0.5 mg

Benodigdheden

•Kom

•Grillpan of koekenpan

•Saladekom

•Wok of hapjespan

•Keukenpapier

•Kleine kom

Instructies

Thinly dice half the radish.
In a bowl, combine half of the white wine vinegar with the sugar. Transfer the diced radish to the bowl and season to taste with salt, then toss well to combine.
Set aside until serving, stirring occasionally.
Cut the rest of the radish into quarters. Half the broccolini lengthways. Chop the onion.

Heat a drizzle of sunflower oil in a grilling or frying pan over medium-high heat.
Grill the rest of the radish, the broccolini and half of the onion for 4 - 5 minutes. Season with salt and pepper. Remove from the heat and let cool down a bit. Keep the pan for step 3.
Meanwhile, in a salad bowl, combine the white miso paste with the soy sauce and the rest of the white wine vinegar. Season with pepper to taste.

Pat the shrimp dry with kitchen paper. Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
Fry the shrimp with half of the piri piri seasoning* for 3 minutes. Season with salt and pepper, then remove from the pan and set aside.
In the meantime, halve and pit the avocado, then remove the skin and slice the flesh. Transfer to a bowl, smash the avocado with a fork, and combine with the rest of the onion.
Heat the tortillas in the same frying pan for 1 - 2 minutes per side.

*Take care, this ingredient is spicy! Use as preferred.

In a small bowl, combine the mayonnaise with the rest of the piri piri seasoning. Add a splash of water to loosen it up a bit.
Add grilled vegetables to the salad bowl and combine with the dressing.
Fill the tortillas with the smashed avocado, pickled radish, wakame and shrimp. Drizzle on the piri piri mayo.
Serve the tortillas with the broccolini salad alongside. Garnish with the gomashio.

Did you know... radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.