Recipe: Paleo Carpaccio

Jenna Zoe’s Ume Carpaccio

If you’re having people over and wondering what to make, this is the dish to serve. Umeboshi paste is an unusual ingredient that’s really delicious and it makes a nice change from the usual dressing staples we overly rely on. Switching things up just by using different condiments is an easy way to ensure you don’t get tired of eating well.

Serves 4

INGREDIENTS

35g pumpkin seeds

12 asparagus spears

12 radishes (or 2 large watermelon radishes)

2 large handfuls of rocket

80g mixed micro greens, such as micro chives

For the umeboshi dressing

6 tbsp umeboshi paste

100ml mirin

60ml toasted sesame oil

freshly ground black pepper

Nutritional information

Per serving: 274 kcals/1141 kJ, 15.9g fat (2.3g saturated), 6.2g protein, 23.9g carbs (13.1g sugars), 4.4g salt, 5.2g fibre

Method

Begin by toasting pumpkin seeds in a dry frying pan set over a medium heat until brown. Remove from heat and set aside.

Chop asparagus into about 7?cm pieces and toss into a metal colander. Bring a pot of water to the boil over a medium-high heat and place colander on top, taking care not to let the base of the colander touch the water. Reduce heat, cover and steam asparagus for 6-7 minutes, until asparagus is tender but not too soft. Transfer to a small plate and set aside to cool.

Meanwhile, thinly slice the radishes using a mandoline or vegetable peeler.

To make the umeboshi dressing, put the umeboshi paste, mirin and sesame oil in a small mixing bowl and mix well. Season with black pepper.

Arrange radishes on a serving plate, place cooled asparagus on top and scatter with rocket. Top with micro greens, then pour the umeboshi dressing over the whole dish and sprinkle with the toasted pumpkin seeds.

Extracted from Plant-based Paleo by Jenna Zoe (Ryland Peters & Small, €17.99, out February 12). Photographs by Clare Whiting.