This wonderfully refreshing salad is enhanced by the distinctive colour and taste of arame.

Serves 3-4

Ingredients:
1 cup Clearspring Arame, rinsed and soaked for 10 minutes
1 bunch or pack of watercress, washed and cut into 5cm lengths
1 chicory, washed and cut lengthwise into 2cm strips
4-5 radishes, washed and finely cut in rounds
1 carrot, washed and cut thinly into very fine strips or grated

Dressing:
1 tbsp Clearspring Organic Shoyu or Organic Tamari Soya Sauce
1 tbsp Clearspring Rice Mirin
1/2-1 tsp Clearspring Toasted Sesame Oil
1-2 tbsp Clearspring Organic Brown Rice Vinegar
1 tbsp water

Method:
1. Drain the arame and place in a cooking pot with fresh water, covering 1/3 of its volume. Bring to a boil and simmer until the water is almost gone (about 10-15 minutes). Season with 1 tbsp of shoyu or tamari soya sauce and cook for a further 1-2 minutes. Leave the arame to completely cool.

2. Combine salad vegetables in a large serving bowl. Add the cooled arame.

3. Combine the dressing ingredients to taste. Serve in a separate dish.

Recipe by Montse Bradford