Recipe - Hijiki Salad

15 g Dried Hijiki
350 ml Apple juice
1 tablespoon Soy sauce
1 small Orange or yellow pepper
75 g Cooked French beans
75 g Cooked sweetcorn kernels
50 g Bean sprouts
1 md Carrot
Mint sprig to garnish

DRESSING
1 teaspoon White distilled vinegar
1 teaspoon Water
One half teaspoon Dry mustard
1 teaspoon Sugar
1 teaspoon Soy sauce

Place the hijiki in a bowl and cover with warm water. Leave it to soak for
10 minutes, then drain and place in a saucepan. Add the apple juice and the
soy sauce and simmer for 3035 minutes, until the seaweed is tender and
virtually all the liquid has gone. If the liquid evaporates before this,
add a little extra apple juice or water to the pan.

Remove the hijiki from the pan and place it in a bowl, setting aside the
saucepan with the remaining cooking liquid. Cut the yellow pepper into
small neat squares and chop the beans into smallish pieces. Add these, and
the sweetcorn and bean sprouts to the hijiki. Finely chop the carrot and
add it, mixing well to combine the ingredients.

Stir all the dressing ingredients into the remaining cooking liquid in a
saucepan and heat gently, stirring, until the sugar has dissolved. Leave
the dressing to cool, then pour over the salad and serve garnished with a
mint sprig.

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