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Asian Salad

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Serves: 4
2 sheets nori, cut into 3cm x 5 mm / 1 1/4 x 1/4 inch pieces
2 tablespoons seasoned rice wine vinegar
2 teaspoons lemon juice
1/4 teaspoon sesame oil
2 teaspoons canola oil
60g / 2 1/4 oz mizuna leaves
60g / 2 1/4 oz snowpea (mangetout) shoots
2 Lebanese cucumbers, shaved
1/2 daikon, shaved

Toast the nori on a preheated barbecue plate for 5 minutes, or until crispy

To make the dressing, whisk together the vinegar, lemon juice, sesame oil and canola oil. Toss the mizuna, snowpea shoots, cucumber, daikon and nori with the dressing and serve.

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