Hijiki Rainbow Salad

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Preparation time: 15-20min

SF, DF, GF, VG, Great for Kids

Oh Hijiki (and all other Sea Vegetables in fact) why oh why do you get such a hard time!

Almost always, when I teach about Sea Vegetables my students look at the wobbly pieces of dark aliens I put in front of them with such horror and confusion but then once we start cooking with them and getting more familiar all the fears and doubts start to dissipate. We all hate new things don’t we!

The strange thing is is that Sea Vegetables have been around for as long as… well the sea!  And a lot longer than all the very acceptable (and trendy) super foods available today.  They are super foods too but maybe not as pretty looking.  Poor old sea vegetables ):

This salad will help your focus and concentration, promoting clear thinking, good energy levels and an efficient thinking process.  It is also so so beautiful both to look at and to eat and I really believe food with lots of colour is more delicious anyway!


(Serves 4)

  • 2 Raw Beetroot
  • 1 Ripe Pear
  • 75g Pickled Radishes (See post on Pickled Radishes)
  • 35g Alfalfa Sprouts
  • 100g Hijiki Seaweed
  • 30g Toasted Pumpkin Seeds
  • 1 Handful Fresh Mint Leaves
  • Sea Salt
  • Black Pepper


  • 115ml Extra Virgin Olive Oil
  • 115ml Brown Rice, Cider or Red Wine Vinegar
  • 60ml Brown Rice Syrup or Maple Syrup
  • Sea Salt


– Pre-heat the oven to 200 degrees C and roast the pumpkin seeds for 5-8min. Check after 5min as every oven is different. You’ll know when they are ready as they will start to smell delicious and start popping a little
– Boil the kettle and soak the Hijiki Seaweed in the boiling water
– With a Mandolin, Knife or Grater, slice the peeled beetroot into thin slices of carpaccio and place them flat on the serving plate so that they cover the entire surface of the plate
– Peel and slice the pear into thin slices and add them on top of the beetroot.
– Then add the alfalfa sprouts in 2-3 different areas on the plate and sprinkle the radishes over the top
– Sprinkle the mint leaves and pumpkin seeds over the top also
– Lastly, place the strands of Hijiki Seaweed tidily around the plate
– Sprinkle a good pinch of sea salt and a few grinds of the pepper grinder
– Mix all the ingredients for your dressing in a separate jar or bowl. Taste it! It should be sweet with a slight tartness
– Spoon on your dressing a little at a time so that it doesn’t drown the salad

Voila! Beautiful, vibrant and seriously good for you Hijiki Rainbow Salad. Enjoy xxxx


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