Tatsoi is also known as spinach mustard because of its tangy flavour. Try it in this healthy side salad. Lisa Featherby
2 tablespoons tahini. (Tahini is a thick paste made from stone-ground sesame seeds. It is available from supermarkets and health food stores)
3 teaspoons light soy sauce
1 garlic clove, finely chopped
1 tablespoon lemon juice
¼ cup (60ml) peanut oil
2 spring onions
1/3 cucumber, peeled, cut in half, seeded
1 bunch tatsoi, trimmed
200g frozen edamame, thawed, shelled (Edamame are Japanese green soybeans still in their pod. They are available frozen from Asian grocers).
1 teaspoon white sesame seeds
Combine the tahini, soy sauce, garlic and lemon juice in a small bowl. Add the peanut oil and mix thoroughly until emulsified. Add a small amount of water if dressing is too thick. Season to taste with salt and pepper. Set aside.
Trim green part of spring onion and discard. Thinly slice white bulb lengthways. Thinly slice cucumber widthways. Arrange tatsoi on platter and scatter spring onion, cucumber and edamame over, then sprinkle with sesame seeds. Serve salad with sesame dressing.