Ingredients

Method

• 250 g raw trout
• Pickled ginger
• Mung bean sprouts or pea shoots
• 50 g cooked chickpeas
• 50 g cooked urad
• 50 g cooked mung beans
• 50 g cooked aduki beans
• 2 T olive oil
• 2 T soya sauce
For the tahini dressing, mix:
• 1 heaped T tahini
• A pinch of freshly ground black pepper
• 1 t lemon juice
• 1 t soya sauce
• 2 T warm water

Method

Ingredients

Slice the trout into “sashimi”-like slivers. Place 1 piece of pickled ginger on each slice and top with a mung bean sprout or pea shoots. Roll up and arrange on a plate.

Toss the chickpeas, urad and beans with olive oil. Add the soya sauce, lime juice and a little pickled ginger. Scatter over the sashimi rolls and drizzle over the tahini dressing.

Cook’s note: Urad, mung and aduki beans are available from The Kitchen Garden, www.kitchengarden.co.za.