One thing I love about Autumn and living close to a forest, is watching the leaves turn red, yellow and orange.
They look a bit toasted even. Which inspired me to make this toasted Autumn salad!
It’s an easy salad, ready within ten minutes. I enjoyed it for lunch, but it’s perfect for dinner or even breakfast as well.
If you’d like this salad to be a little more filling, you may wish to serve it with this dahl, or add some edamame beans to the salad.
- Brown rice noodles for one
- 2 handfuls of lamb’s lettuce
- 3 tbs pumpkin seeds
- 1 tsp genmai su (rice vinegar)
- 1 tsp tamari (soy sauce)
- 1 tsp sesame oil
- Gomasio to taste
Cook the noodles until tender. Wash the lamb’s lettuce and use your hands to tear into smaller pieces.
Heat a dry skillet over medium heat. Add pumpkin seeds and wait until they start to pop. Shake or stir constantly to prevent burning. Remove from the heat when they’re toasted.
Drain the cooked noodles and transfer to a bowl. Add the lettuce.
Add the Genmai Su, tamari, sesame oil and toasted pumpkin seeds. Sprinkle on gomasio to taste.
Text, recipe and image: Irina Verwer.