Ingredients

• Ingredients 1 cup quick cook rice & quinoa 3 cups filtered water or organic vegetable stock ½ cup hijiki (rinsed and soaked for 10 minutes) ½ yellow pepper very thinly sliced 1 bunch fresh watercress 1 small bunch of red radishes, very thinly sliced Fresh sprouts, mung beans or alfalfa 3 Tbsp roasted seeds with goji berries (purchase as a mix or make your own) * Juice of half a lemon * Juice of 1 orange * 2 tsps umeboshi puree/paste * 2 Tbsp omega flaxseed oil * 2 tsps finely chopped chives

Preparation

• Method Prepare the quick cook rice and quinoa as per pack instructions. Remove to a large bowl and leave to cool then fluff up with a fork. Cook the soaked hijiki in a small saucepan with enough water to cover, simmering for 10 minutes. Remove from the heat, drain any excess water and allow to cool. Add the hijiki to the rice along with the watercress, yellow pepper, radishes and sprouts and mix gently. Pour over the orange ume plum dressing and top with the roasted seeds/goji berries. Orange Ume Plum Dressing is a delicious dressing that works well with this hijiki salad, or you can simply serve it over fresh greens or noodle salads in the summer. Store in a glass jar in the refrigerator for up to 5 days. Combine the ingredients marked with a (*) to make the dressing.