Caramelised leek & walnut salad
Treat yourself to the sweet crunch of caramelised leeks and walnuts with a touch of honey and soy in this vibrant salad—perfectly dressed and ideal for a nourishing snack you're sure to "leek!"
Preparation
Step 1
2 tbsp olive oil – 1 tsp Dijon mustard – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp maple syrup – 1 garlic clove – 1 yellow pepper
Mix the ingredients for the dressing thoroughly and pour into two jars. Cut the pepper into thin strips and add to the jars.
Step 2
1 leek (white part) – 1 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 2 tbsp sunflower seeds
Cut the leek into slices and fry in olive oil. Add the honey and Kikkoman Soy Sauce and fry until it caramelises. Mix with the sunflower seeds and layer on top of the pepper.
Step 3
40 g walnuts – 40 g rocket salad
Sprinkle the chopped walnuts and rocket salad on top. Before serving, place on a plate and mix well.
Tip:
Instead of walnuts, you can also use almonds or your favourite nuts.
Recipe-ID: 1353
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2 tbsp olive oil – 1 tsp Dijon mustard – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp maple syrup – 1 garlic clove – 1 yellow pepper
Mix the ingredients for the dressing thoroughly and pour into two jars. Cut the pepper into thin strips and add to the jars.
1 leek (white part) – 1 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 2 tbsp sunflower seeds
Cut the leek into slices and fry in olive oil. Add the honey and Kikkoman Soy Sauce and fry until it caramelises. Mix with the sunflower seeds and layer on top of the pepper.
40 g walnuts – 40 g rocket salad
Sprinkle the chopped walnuts and rocket salad on top. Before serving, place on a plate and mix well.
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