Supper Club: Coconut-crumb chicken goujons
Supper Club: Coconut-crumb chicken goujons

IMAGE

This Wicklow home is full of rich colours and luxurious finishes
This Wicklow home is full of rich colours and luxurious finishes

Megan Burns

Vogue Williams on how flooring can transform your home
Vogue Williams on how flooring can transform your home

Vogue Williams

What the Irish street style set get up to at Copenhagen Fashion Week
What the Irish street style set get up to at Copenhagen Fashion Week

Oyindamola Animashaun

Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta
Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta

IMAGE

Social Pictures: An evening of Spanish wine-tasting
Social Pictures: An evening of Spanish wine-tasting

IMAGE

A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek kitchen
A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek...

IMAGE Interiors & Living

Inside this urban London home, where all the rooms open onto a quiet courtyard
Inside this urban London home, where all the rooms open onto a quiet courtyard

IMAGE

My Life in Culture: Producer Oge Obasi
My Life in Culture: Producer Oge Obasi

Sarah Finnan

This Leitrim cottage on the market for €199,000 has a vibrant and colourful interior
This Leitrim cottage on the market for €199,000 has a vibrant and colourful interior

Megan Burns

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.