One of our favourite spots, Greyjoy's serve up delicious food and great coffee in the heart of leafy Gosforth, Newcastle. Their brand is built on serving natural, sustainably-sourced food that comes from local producers, to create healthy handmade dishes. For this week's Wellbeing Wednesday, they shared with us their recipe for a delicious carrot and ginger salad with sesame vinaigrette and vegan coconut mango sabayon.
We are from the school of thought that the more vibrant of foods colour and more nutrition it’s likely to contain we also believe in purposeful eating and like a box of crayons this Carrot and Ginger salad is so colourful and packed with goodness with its red cabbage, pink pickled red onion, bright green soy bean, crispy shallots, charred peanuts, fresh herbs, sesame vinaigrette and a coconut, mango and lime sabayon dressing.
Beans reign supreme. They’re the cornerstone of every longevity diet in the world so we try and incorporate them where we can.
Layer salad ingredients below and combine with sesame dressing. Sprinkle with crispy shallots and peanuts and top with the coconut & mango sabayon dressing.
Layer salad ingredients below and combine with the sesame vinaigrette. Top with the thinly sliced pickled onions, sprinkle with crispy shallots and peanuts. Then top the finished salad, pickled onions and sprinkles with the coconut & mango sabayon dressing.
Salad (1 serving):
1 handful Mixed leaf and spinach
1 medium sized carrots grated
1 quarter small red cabbage finely grated
1 large handful of Soy beans (sometimes called edamame) defrost these in cold water
Salad Sprinkles (1 serving):
Crispy shallots (we make our own but these are available at any good supermarket)
1 handful crushed and toasted peanuts
Sesame Vinaigrette (2 servings):
1 inch ginger
1 quarter small white onion
Apple cider vinegar
Juice ginger and onion, add an equal amount of organic apple cider vinegar to the mixture and sesame oil and a touch of local Gosforth honey to balance the flavours to your liking. Keeps for up to 1 week in the fridge.
Pickled red onion (2 servings):
1 small red onion
Apple Cider Vinegar (organic if available)
Sugar or maple syrup
For the pickling liquid:
3 parts boiling water
2 parts apple cider vinegar
1 part sugar
Liberal pinch of salt
Cardamom (toasted & crushed)
Immerse onion in the liquid and leave for 2 hours at least. Overnight works best! Keeps for 2 weeks in the fridge.
Coconut, Mango and lime sabayon (2 servings):
1/2 Can of good quality rich and creamy coconut milk
Tablespoon of good quality mango chutney
Pinch of pure sea salt
1/2 teaspoon freshly squeezed lime juice
Combine coconut milk, salt, lime juice and and mango chutney and mix well. Keeps for 5 days in the fridge