Name: Ultra-green bowls
Prep time: 20 min
Total time: 20 min
Yield: 4

This mega-bowl of raw greens is the satisfying antidote to any summertime overindulgence. The Japanese-style cabbage-ginger pickle is quick to prepare and adds a kraut-like flavour to the dish without having to ferment the mixture for days on end. The dressing is a versatile little number, too – we love it as a dipping sauce for sashimi, which would also make a great addition to this dish.

Ingredients

2 zucchini, trimmed

200 gm shiitake mushrooms

150 gm broccolini (about 1 bunch), thinly sliced

150 gm baby beans, trimmed and thinly sliced lengthways

2 avocados, halved and peeled

Thinly sliced spring onion, mixed sprouts and black sesame seeds, to serve

Cabbage-ginger pickle

400 gm (about ⅓ small) cabbage, cored, quartered and thinly sliced on a mandolin

2 Lebanese cucumbers, thinly sliced

20 gm ginger, finely grated

10 gm dried shredded wakame

Tamari dressing

60 ml lemon juice (¼ cup)

1½ tbsp sesame oil

1½ tbsp grapeseed oil

1½ tbsp shiro miso (see note)

1 tbsp tamari

Method

Main

1.For cabbage-ginger pickle, combine ingredients then weigh; for every 250gm vegetable mixture, add 1 tsp sea salt flakes and mix well with your hands until vegetables wilt. Pack into a large snap-lock bag, squeeze out air, seal and refrigerate, weighted with food cans or a heavy saucepan, for 2-3 hours to pickle lightly. Refrigerate for up to a week. Drain before using.

2.For tamari dressing, whisk ingredients in a bowl to combine.

3.Spiralise zucchini or thinly slice lengthways into julienne, then divide among serving bowls and arrange piles of mushroom, broccolini, beans and cabbage-ginger pickle on top. Place an avocado half in the centre, drizzle generously with tamari dressing and serve scattered with spring onion, sprouts and sesame seeds.