Last postal dates for Christmas 2022 – when to have your gifts and letters sent off
Last postal dates for Christmas 2022 – when to have your gifts and letters sent...

Sarah Finnan

Putting up the Christmas tree with kids: A parent’s survival guide
Putting up the Christmas tree with kids: A parent’s survival guide

Amanda Cassidy

Tights! Candles! Action! It’s time to winter and unhook our metaphorical mind bras
Tights! Candles! Action! It’s time to winter and unhook our metaphorical mind bras

Esther O'Moore Donohoe

Take a look around Solange Knowles’ effortlessly chic downtown Hollywood loft
Take a look around Solange Knowles’ effortlessly chic downtown Hollywood loft

Sarah Gill

Member competition: WIN a luxury Christmas bundle from The Home Moment
Member competition: WIN a luxury Christmas bundle from The Home Moment

IMAGE

Supper Club: Paul Flynn’s roast leg of lamb with creamy pesto tomatoes
Supper Club: Paul Flynn’s roast leg of lamb with creamy pesto tomatoes

IMAGE

3 small but stylish Dublin cottages on the market for €370,000 and under
3 small but stylish Dublin cottages on the market for €370,000 and under

Megan Burns

Netflix’s ‘Harry & Meghan’ documentary has an official teaser; here’s what else we know
Netflix’s ‘Harry & Meghan’ documentary has an official teaser; here’s what else we know

Sarah Finnan

How to successfully retire the dreaded Elf on the Shelf
How to successfully retire the dreaded Elf on the Shelf

Amanda Cassidy

‘This combination of body and face treatments is like getting a full NCT and rolling out as a new woman’ – Triona McCarthy
‘This combination of body and face treatments is like getting a full NCT and rolling...

IMAGE

Image / Editorial

Recipe: Paleo Carpaccio


By IMAGE
30th Jan 2015
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.