I’ve been enjoying a good-quality miso paste in my pantry. It’s great in Asian-style soups and added to stock. Whisked with a bit of water and drizzled over roast vegetables is also great — eggplant is especially good. In salad dressing it adds a depth of flavour with an added tangy quality, making it nice and fresh for spring. Silverbeet is still running rampant in the garden, but you can replace it in this salad with any leafy green.
For the dressing
| 1 tsp | Miso paste (Main) |
| 3 Tbsp | Olive oil |
| ½ | Lemons, juiced |
| ½ | Oranges, juiced |
| 1 splash | White wine vinegar |
| 1 serving | Salt and freshly ground black pepper, to taste |
For the salad
| 8 leaves | Silverbeet, tough ends removed (Main) |
| 2 | Radishes, thinly sliced (Main) |
| 1 | Avocado, cut into cubes |
| 2 Tbsp | Chopped parsley |
| 1 Tbsp | Chopped basil |
| 1 tsp | Black sesame seeds |
| 1 Tbsp | Almonds, chopped |
| 5 slices | Haloumi cheese, make the slices thick (Main) |
| 1 serving | Flour, for dusting |
| 1 splash | Oil, for frying |
| ½ | Lemons, juiced |
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Directions
- To make the dressing, combine all ingredients in a small jug and whisk well. Taste, and season or adjust accordingly.
- Chop silverbeet into thick strips and scatter on a platter. Add radish, avocado and herbs.
- Drizzle over the dressing, then garnish with sesame seeds and almonds. Serve with haloumi.
- To cook the haloumi: dust the haloumi in flour and fry on a high heat in a frying pan. Squeeze over lemon juice while hot.
