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Recipe by:
Erika Azevedo
Courtesy of Sustainable Table ® Ingredients:
- About 500g whole wheat pasta (can be penne or any other small type), cooked al dente
- 250g of your local fish (preferably a kind that is ’hard’) grilled with a bit of butter or olive oil and seasoned lightly
- 100g of kani kani (crab meat) or any other kind of local seafood (can be shrimp)
- 1 tablespoon of sesame seed (can be toasted)
- 1 medium carrot - grated
- A quarter head of Swiss chard or some kind of green leafy vegetable that is hard enough to be sliced but can be eaten raw (colander greens, escarole, etc.)
- ½ medium yellow pepper, cut in small pieces
Dressing:
Shoyu (soy sauce)
Natural yoghurt
Olive oil
Spearmint leaves and/or rosemary leaves
Directions:
Mix everything in a bowl. Serve it cool as the entrée. Tips:
This salad can be re-created with other ingredients! Recipe Number 276 added on 2008-06-07
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