Wakame Capra Salad

Wakame Capra Salad 

Serves 4 

1 red onion chopped finely

coconut oil for frying

½ tablespoon fresh thyme, de-stalked and finely chopped

½ tablespoon of fresh grated ginger

Wakame (about 5g) 

2 cups of stock 

Green leaf lettuce,

Frisée lettuce

1 lemon

Dressing

2 tablespoons lemon juice

3 tablespoons olive oil

3 oz Walnuts

115g (4oz) Goat cheese, crumbled.

Instructions:

In a large heavy base saucepan sauté the onion in coconut oil over moderate heat until softened, add Wakame and stir briefly.

Pour in the stock cover and simmer for 25 min. Drain any remaining liquid keep it for soup base.

To prepare dressing and assemble salad

In a large bowl combine the ginger, lemon, juice and oil. Toss the Wakame

Add half of the walnuts, and the Frisée lettuce in the dressing, toss well.

Sprinkle cheese over the top and toss again.

Scatter walnuts over the green leaf salad base and toss the dressing mixed.