FORMER Miss World turned nutritionist Rosanna Davison has created a series of new recipes for her newly-launched nutrition website.
One of her favourite recipes is this Carrot Noodle Salad with ginger-miso dressing - perfect for a healthy lunch.
Carrot Noodle Salad with Ginger-Miso Dressing
Prep Time: 10 min
For the salad:
2 carrots, peeled
1 cucumber, rinsed well
4 spring onions, finely chopped
Chopped parsley, to serve
1 tbsp toasted sesame seeds*, to serve
For the ginger-miso dressing:
1 tbsp tahini
1 tsp miso paste
3 tbsp cold water
1/2 tsp chopped fresh ginger
1/2 tsp smoked paprika
1/2 tsp Ume Japanese Plum Seasoning
Juice of 1/2 a fresh lime
Pinch of salt and pepper, to taste
In a large mixing bowl, make the carrot and cucumber noodles using a spiraliser or vegetable peeler.
Add the spring onions.
Place all dressing ingredients in a blender and blend until smooth and creamy. Taste and season, if necessary.
Toss the vegetables in the dressing and serve topped with chopped parsley and toasted sesame seeds.
Toast the sesame seeds gently in an oven at 200C for 8-10 minutes, until lightly browned and allow to cool for 5 minutes before serving.