Recipe Inspiration

Vermicelli Salad with Peanut Sauce

We have created this simple and delicious recipe using Clearspring’s new Organic Vermicelli Noodles. The authentic Thai noodles are mixed in a rich and creamy peanut sauce. This refreshing noodle salad is perfect for a packed lunch or enjoyed at home as a main or side salad. You can also use the peanut sauce as a base or dip for a variety of other dishes.

Creamy Buckwheat Soba Noodle Salad With White Tahini Dressing

Creamy buckwheat soba noodle salad using Clearspring 100% Buckwheat Soba noodles. This is a really light noodle salad mixed with raw sliced vegetables and a creamy tahini dressing. We used rainbow carrots to bring out different colours to the salad. If you are not going to eat it straight away, keep the sauce in a separate container and dress it before serving.

Kale & Apple Salad with Chickpea Miso Dressing

Have you massaged kale before? This is a great recipe using massaged kale with an umami chickpea miso dressing and creamy almond nut butter. This green salad is perfect for a light lunch or as a side salad.

Hijiki with Carrot and Coriander Salad

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean ﬂoor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in ﬂavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Tofu Hiyayakko

A summer favourite. Hiyayakko (冷奴) means chilled tofu in Japanese. Traditionally served with grated ginger, spring onion and a drizzle of shoyu soya sauce. This recipe uses fresh coriander and fresh chilli with a drizzle of toasted sesame oil for an exciting side salad or a light meal.

Shiraae Tofu Salad with Arame Sea Vegetable

This is one of the most traditional tofu recipes in Japan. The classic recipe is slightly sweeter than my version. I also used soft instead of firm tofu for a silkier texture. To avoid achieving a watery flavour you will need to remove any excess water from the tofu before using it.

Summer Rolls with Peanut Butter Miso Satay Sauce

Cooling colourful summer rolls filled with your favourite vegetables and herbs, served with a miso satay style sauce are a light, fun and delicious dish. Assemble in advance or setup a summer roll “station” so everyone can make their own.

Tofu Sashimi

Japanese Sashimi style dish using our Silken Tofu and cucumber. Perfect as a side dish to go with some noodles, rice or even curry when you want a refreshing salad. In Japan it is very common to eat soft tofu straight out of the pack, here we make an Asian style dressing mixing with Italian extra virgin olive oil.

Tofu Sea Vegetable Salad with a Japanese Sweet and Sour Dressing

Really easy sea vegetable salad with a sweet and sour Japanese dressing using our Yaemon Tamari soya sauce. Make this the base of your salad and add leafy greens if you are new to eating sea vegetables on its own.

Tofu Caprese

Our Tofu Caprese offers a fresh and delightful alternative to the traditional caprese salad. Using silken tofu alongside ripe tomatoes and aromatic basil, this dish is light, delicious, and perfect for any occasion. Finished with a drizzle of umami-rich Yaemon Tamari and Italian Extra Virgin Olive Oil, it’s a simple yet flavourful combination that brings a touch of elegance to your table.

Asian Coleslaw with Yuzu Ponzu

Yuzu Ponzu can be used in many ways in your daily meals. One really easy way is to use it as a dressing. You can make this recipe with any type of cabbage and if you don't have carrots you can always leave that out and add more cabbage.

Tofu Sashimi with Yuzu Ponzu Dipping Sauce

This simple dish is enjoyed by many people in Japan. Soft silken tofu can be eaten straight out of the pack with soya sauce or Yuzu Ponzu. Enjoy cold or room temperature Tofu as a side dish to your meals.

Yuzu Ponzu Sea Vegetable Salad

This easy sea vegetable salad is the perfect side dish to your daily meals. Ponzu is a soy sauce-based vinegar dressing, our ponzu contains fresh organic Japanese Yuzu citrus juice. Yuzu is a Japanese citrus fruit, used in many Japanese cuisines as a secret ingredient, different from lemon or lime, yuzu has a very unique flavour which blends beautifully with soya sauce.

Vegan Gyoza with Yuzu Ponzu Dipping Sauce

Ponzu is a soy sauce-based vinegar dressing, our ponzu contains fresh organic Japanese Yuzu citrus juice. Yuzu is a Japanese citrus fruit, used in many Japanese cuisines as a secret ingredient, different from lemon or lime, yuzu has a very unique flavour which blends beautifully with soya sauce.

Cucumber & Cashew Noodle Salad

Everyone loves noodles, so this is the kind of recipe I make for friends and family when they’re coming over. It looks beautiful – vibrant and green – and it tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too; just take the dressing in a separate little pot and stir it together when you’re ready to eat.

Spicy Miso Aubergine and Broccoli Salad

This salad was a real hit in the deli, and it’s one of my go-tos as well. We used to serve it cool, but have recently discovered a new love of serving it warm, straight out the oven and couldn’t recommend that more. The dressing is partly what makes this so good and I use it a lot in other dishes – the ginger, miso, sesame and lime mix is a real winner.

Gazpacho Salad with Silken Tofu

This is a salad version of a traditional gazpacho cold soup, with all the usual veg - tomatoes, cucumber, pepper, chilli & celery. Salting the tomatoes & cucumber draws out some of their juices that then forms part of the dressing. We've added maftoul, but couscous, quinoa etc will all work well.

Apple Cider Vinegar - ACV Raspberry Dressing

Sweet and tart, our Raspberry ACV is a great addition to your salad dressing, you can drizzle it on it's own or mixed with some olive oil like in this recipe.

Fatteh - Baked Aubergine with Roasted Chickpeas, Flatbread & Garlic Sauce

This is my take on Fatteh.....baked aubergine, roasted chickpeas, gluten free pitta , garlic lemon tahini yoghurt, cumin, parsley and sumac. I worked with a Palestinian client for four years, learning his family recipes and introducing him to my recipes. This is one (of many) I learnt during that time. I changed it a little by roasting the chickpeas in a little extra virgin olive oil and salt. They take on a lovely golden colour and become slightly crunchy. Get all of your ingredients ready in bowls around your plate and then stack it up!