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Title: Hijiki Salad
Yield: 1

Ingredients

     15 g  dried hijiki
    350 ml apple juice
      1 tb soy sauce
      1 sm orange or yellow pepper
     75 g  cooked french beans
     75 g  cooked sweetcorn kernels
     50 g  bean sprouts
      1 md carrot
      1    mint sprig to garnish
 
  ----------------------------DRESSING----------------------------------
      1 ts white distilled vinegar
      1 ts water
    1/2 ts dry mustard
      1 ts sugar
      1 ts soy sauce

Instructions

Place the hijiki in a bowl and cover with warm water. Leave it to soak
for 10 minutes, then drain and place in a saucepan. Add the apple juice
and the soy sauce and simmer for 30-35 minutes, until the seaweed is
tender and virtually all the liquid has gone. If the liquid evaporates
before this, add a little extra apple juice or water to the pan.

Remove the hijiki from the pan and place it in a bowl, setting aside the
saucepan with the remaining cooking liquid. Cut the yellow pepper into
small neat squares and chop the beans into smallish pieces. Add these,
and the sweetcorn and bean sprouts to the hijiki. Finely chop the carrot
and add it, mixing well to combine the ingredients.

Stir all the dressing ingredients into the remaining cooking liquid in a
saucepan and heat gently, stirring, until the sugar has dissolved. Leave
the dressing to cool, then pour over the salad and serve garnished with a
mint sprig.

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Carlton Food Network http://www.cfn.co.uk/

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