INGREDIENTS
For the bowl:
200 g rice noodles
400 g salmon loin
1 medium courgette (200 g)
4 carrots (200 g)
1 boiled beetroot (150 g)
1 avocado (200 g)
2 Zespri™ Green kiwifruits
2 Zespri™ SunGold™ kiwifruits
2 garlic cloves
20 ml olive oil
Pinch of ground chilli bell pepper (3 g)
A few sprigs of coriander (20 g)
Black sesame (5 g)
1 lime (60 g)
Salt (approx. 3 g)
Pepper (approx. 3 g)
For the Ponzu sauce:
25 g lime juice
50 g rice vinegar
30 g soy sauce
10 gr mirin or rice wine
5 gr dried kombu seaweed
4 gr katsuobushi (dried tuna flakes)
25 gr lemon juice
25 gr white wine vinegar
You can also use a store bought Ponzu sauce if preferred.
METHOD
- For the Ponzu sauce: mix together all the ingredients in a bowl, cover with cling film and leave to stand in the fridge for 24 hours. Strain through a fine sieve and set aside.
- Trim and peel the carrots. Wash the courgette and with the help of a mandolin if you have one (or a peeler) cut it into thin strips lengthwise and do the same with the carrots. Blanch for about 2 minutes in boiling water, drain and refresh with cold water.
- In a frying pan heat the olive oil, add the chopped garlic, leave for a few seconds and, before they brown, add the courgette and carrots. Sauté for a couple of minutes over low heat and season with salt and pepper. Set aside.
- Boil the rice noodles in plenty of salted water for the time recommended on the packet. Drain and set aside.
- Cut the salmon into cubes of about 3 cm. Peel and cut the avocado into wedges. Cut the beetroot into cubes. Peel the kiwifruits and cut them into slices.
- Place the courgette, carrot noodles and rice noodles in a bowl. Top with salmon, avocado, kiwifruits and beetroot. Pour the Ponzu sauce on top and finish by sprinkling the chilli, sesame and some coriander leaves. Serve with lime wedges.
