SUMMER FOOD AS MEDICINE

SALAD OF ORANGE, BEETROOT, RHUBARB & TOFU

Ingredients

• 4-6 medium-sized beetroot

• 2-3 stalks of rhubarb

• 2-3 Navel oranges

• pinch of salt

• 1⁄2 Tbsp of rice syrup

• 1 cup rocket – picked and washed

• 1 cup watercress – picked and washed

• 1 packet of silken tofu

• parsley and mint leaves – picked

DRESSING

• 2 Tbsp unhulled sesame seeds

• 4 Tbsp extra virgin olive oil

• 1 Tbsp brown rice vinegar

• 1⁄2 Tbsp apple cider vinegar

• 1⁄2 tsp Natto miso

Instructions

1. Steam beetroot until tender: 45-60 minutes. Once cool, rub off skin then cut

each beetroot into 8-10 segments.

2. Cut rhubarb into 5cm pieces then slice these length-ways into 4-6 pieces. Rub

with salt and rice syrup then let sit for 30-45 minutes.

3. Take skin off oranges and carefully remove the pith. Using a sharp knife, cut

either side of membrane to release the segments.

6

TO MAKE THE DRESSING

1. Roast the sesame seeds until golden brown. Put in a suribashi with the miso

then grind for 30 seconds.

2. Add the remaining ingredients.

3. Check the flavour, adding salt and pepper to taste.

TO SERVE

1. Cut tofu into 1cm slices and arrange on a platter. Place beetroot and orange

segments on top, alternating them for colour contrast.

2. Sprinkle rhubarb pieces on top.

3. Mix rocket, watercress and herbs with dressing and place either on top of

rhubarb or on the side.