Living

At The Table: Arthur Street Kitchen

Above: brae tablecloth, brae napkin, osten placemat, fini bowl, theo timber salad bowl and mala salad servers.

This rice noodle salad answers the cooler season’s call for hearty salads that are full of nourishing greens and big, comforting flavours. Char the broccoli on high heat to create an irresistible smoky flavour, without the greens getting too soft. The sesame-ginger dressing is a keeper, and is equally delicious slathered over roasted vegetables or a grain bowl.

Photography and reciepe by Hetty McKinnon of Arthur Street Kitchen.


CHARRED CHINESE BROCCOLI WITH RICE NOODLES AND SESAME-GINGER DRESSING

Serves 4

Gluten free and vegan

”Gai larn, or Chinese broccoli as it is sometimes known, is full of goodness, with dark green leaves and a crisp, thick stem that is full of beta-carotene, folate, vitamin E, iron and calcium. ”

Ingredients

250g rice noodle
extra virgin olive oil
350g gai larn (Chinese broccoli)
handful of coriander leaves
2 scallions, finely chopped
1 tbsp sesame seeds, toasted
sea salt and black pepper

Dressing Ingredients

20g (about 2cm) piece ginger, finely grated
1 clove garlic, finely grated
3 tbsp (60ml) tahini
1 tbsp rice wine vinegar
1 tbsp honey
3-4 tbsp water
2 tsp sesame seeds, toasted
sea salt and black pepper

Above: brae tablecloth, brae napkin, osten placemat, fini bowl, theo timber salad bowl and mala salad servers.

Method

To make the dressing, whisk together the ginger, garlic, tahini, vinegar and honey. Add the water slowly, one tablespoon at a time, until the dressing is smooth. Stir in the sesame seeds and season well with sea salt and black pepper.

Bring a medium pot of salted water to the boil. Add the noodles and cook according to packet instructions, about 4-5 minutes. When al dente, drain and refresh under cold running water until the noodles are cool.

Place a large frypan on medium-high heat and when hot, add a drizzle of oil and place the gai larn into the pan, in a single layer (you may have to cook in batches). Sprinkle over some sea salt and allow to cook, undisturbed, for about 1.5-2 minutes, until the underside is slightly charred. Turn the greens over and char slightly on the other side.

Add the sauce to the noodles and toss to coat. Drizzle with olive oil, season with sea salt and black pepper, and toss again. To serve, place the charred gai larn on top of the noodles, and scatter with coriander, scallions and sesame seeds.

Above: brae tablecloth, brae napkin, osten placemat, fini bowl, theo timber salad bowl and mala salad servers.