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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Added for photo tag Note: If light soy sauce is not available, use half soy sauce and half water. Pickled ginger is available from Asian supermarkets Ingredients:
2 eggs |
1 sheet nori, cut into matchsticks |
100 g baby english spinach leaves |
1 small red onion, finely sliced |
1/2 small daikon radish, finely sliced |
2 lebanese cucumbers, sliced |
30 g pickled ginger, sliced |
1 tablespoon toasted sesame seeds |
1/3 cup light olive oil |
1 tablespoon rice vinegar |
1 tablespoon light soy sauce |
Directions:
1. Preheat the grill to hot. Beat the eggs lightly in a small bowl, add 1 tablespoon water and the nori. Season with salt and pepper. Heat and grease a 20cm omelette pan. Pour in the egg mixture to make a thin omelette. When lightly browned underneath, place under the grill to set the top, without colouring. Turn out onto a board and leave to cool. Cut the omelette into thin strips.
2. To make the dressing, put the olive oil, vinegar and soy sauce in a small bowl. Whisk gently to combine with a small wire whisk or a fork.
3. Put the spinach leaves, onion, daikon, cucumber, pickled ginger, toasted sesame seeds and omelette strips in a large serving bowl. Add the dressing and toss the salad gently to combine. Serve immediately.
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