Rainbow Carrot Ribbon Salad

Get the Recipe: Rainbow Carrot Ribbon Salad by Chef Prish

I enjoy going to the market and picking up stuff I haven’t worked with before or that I don’t particularly enjoy. I don’t enjoy carrots and I haven’t worked with winged beans or shiso before so that’s what I picked up at the market.I made this salad. Here’s the recipe.


4 to 5 washed and peeled rainbow carrots
a bunch of rinsed shiso leaves
2 – 3 winged beans

Using a peeler, peel the carrots into ribbons. Sprinkle salt on the ribbons and let it sit for a while. Tear the shiso with your hands and finely slice the winged beans, on the diagonal.


1 bunch parsely
1 bunch fresh oregano
1 bunch cilantro
2 cloves of garlic
1/4 cup red wine vinegar
1 small Thai chili (or a teaspoon of dried chili flakes)
1/2 cup olive oil
salt/ pepper

Put all of the above dressing ingredients, except olive oil in a blender. Blitz until it is all small and incorporated. Slowly add the oil in and blend until well mixed.

Mix the shiso, carrots and winged beans, pour the dressing over and mix with your hands. Serve on a clean plate.


Mushroom, Dill Cheese & Broccoli Blini


The picture above is a mushroom, dill cheese & broccoli Blini, of which the base is made of buckwheat flour. I am delighted with the mouthfeel. It behaves like a conventional shortcrust pastry, which is divine.


Blini Base
2 cups buckwheat flour
1/4 cup flax meal (no gooey mouthfeel, I promise)
2 tbls dried oregano
1 tsp smoked paprika salt
2 tbls olive oil
1/2 – 3/4 cup water (start with less and feel your way through)

Mix it all up and you should get a dough like this:


Roll it out and use a blini mould, or bottle lid to cut out circles:


Dehydrate for about 4 – 5 hours then remove. You don’t want them to crack and get all bendy and dry. You want a bit of moisture in the centre.

Next, the cheese. This is a simple cheese, no fermentation or culturing.


Dill Cheese
1 cup soaked and rinsed cashew
1 tbls nutritional yeast
1/2 tsp salt
3 tbls water
1 tbls dill

Blend till smooth. Set aside.

1 head organic broccoli
1 clove garlic
1.5 – 2 tbls red wine vinegar
2 tbls olive oil
salt and pepper

Slice the florets off the head, as close to the florets as possible. Wash in hot water and drain then blitz until it resembles crumbs as in the picture below.


In a small blender, add the minced clove of garlic, red wine vinegar, water, salt and pepper and blend. Slowly add the oil in until the dressing is emulsified.Pour this dressing over the broccoli and set aside.


1 punnet oak mushrooms
2 tbls flax oil
2 tbls balsamic vinegar
salt and pepper

Wipe the mushrooms with a paper towel. Slice the stems off then slice the mushrooms into thin slices. In a separate bowl, whisk the dressing ingredients together then add it to the mushrooms and mix well. Set Aside.


Place two blini bases on a plate. Add a healthy dollop of dill cheese and make as level as possible but not flat. Add a mound of broccoli. Don’t press this layer flat, now you want height. Take three pieces of mushroom and lay them on top of the broccoli. Add some dried pomegranate seeds. Dress the plate in chopped, candied almonds, sprigs of rosemary, cracked black pepper and a few drops of olive oil on top of each blini.


Raw Sprouted Buckwheat Flour

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Buckwheat Flour:

Soak 2 cups of buckwheat for 10 minutes, rinse well then separate them into smaller batches and distribute amongst a few sieves. We do this because they need space to sprout. If you put them into one sieve they will have too much moisture, not enough room to sprout and mould will develop.

Cover the sieves with a cloth. You can just place a cloth over without securing with a rubber band. For some reason, buckwheat does not attract as many fruit flys as other seeds and grains. Place in an area of your kitchen with no direct light. Dark cupboards are great. After 8 hours, rinse the seeds and drain them well, then place the covers over again.

By the next morning, your buckwheat will have sprouted. You can leave it for another half day to sprout even further or you can spread them on texflex sheets and dehydrate them. Make sure there are pockets of space between the seeds so that mould does not develop. After 4 hours, your buckwheat should be dry. Grab one, have a bite. If it crunches, it’s dry.

If you don’t have a dehydrator, spread the seeds on an oven tray and set the temperature to its lowest setting, leave the door ajar and dry. It will be more time consuming as you will have to do a few rounds of drying but you will have sprouted, dried seeds.

Next, if you have a flour mill, put the seeds in in batches and set the flour mill to its milling setting. Transfer to a ziplock bag or airtight container.

If you don’t have a flour mill, place the seeds in your blender and lightly, slowly pulse until it turns to flour. You don’t want to blend because the heat given off in that setting will turn the buckwheat doughy. When you pulse, you control the heat.

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The best place to store your flour would be the freezer. If you have a small freezer, find a cool, dark cupboard.