Array ( [0] => 1079 [1] => 1075 [2] => 860 [3] => 27 [4] => 854 [5] => 855 [6] => 934 [7] => 967 [8] => 8 [9] => 51 [10] => 1045 [11] => 1046 [12] => 1048 [13] => 52 [14] => 16 [15] => 853 [16] => 844 [17] => 19 [18] => 18 [19] => 17 [20] => 7 [21] => 30 [22] => 66 [23] => 50 [24] => 46 [25] => 20 [26] => 12 [27] => 14 [28] => 13 [29] => 1049 [30] => 15 [31] => 23 [32] => 820 [33] => 22 [34] => 24 [35] => 10 [36] => 21 [37] => 38 [38] => 39 [39] => 106 [40] => 9 [41] => 25 [42] => 26 [43] => 31 [44] => 33 [45] => 32 [46] => 1044 [47] => 78 [48] => 87 [49] => 47 [50] => 11 [51] => 85 [52] => 878 )
X

Potato, Carrot & Black Cloud-Ear Fungus with Plum Vinegar and Ginger Vinaigrette

Recipe By: Kylie Kwong

INGREDIENTS

2 medium- sized potatoes, peeled, julienne
1 small carrot, peeled, julienne
100g fresh black cloud-ear fungus, torn into smaller pieces
½ bunch basil, leaves picked
½ bunch mint, leaves picked
½ bunch dill, leaves picked
½ bunch coriander, leaves picked

Ginger Vinaigrette
6cm piece ginger (35g), diced
¼ cup (55g) brown sugar
50ml Spiral Plum Vinegar
50ml Spiral Organic Tamari
½ teaspoon Spiral Organic Toasted Sesame Oil
50ml Spiral Organic Extra Virgin Olive Oil

METHOD

Bring a pan of water to the boil, add potato and cook for 4 minutes. Strain, then refresh under cold running water, draining well. Place cooked potato in a large bowl and add carrot, along with the remaining ingredients.

Next, make the vinaigrette. Pound the ginger and sugar to a paste using a mortar pestle. Using the pestle, stir in the vinegar, tamari and sesame oil, then slowly stir in olive oil.

Pour vinaigrette over salad, mix well then serve.

SPIRAL FOODS