RECIPE: Deconstructed San Choy Bow

Like San Choy Bow but without the mess, this deconstructed San Choy Bow is a vegan friendly version of the popular Asian dish. Packed full of veggies and delicious flavours, this is a perfect salad year-round. Submitted for Holistic Health magazine by Shahna Sarpi, Nutritionist.

Ingredients

• 1 medium carrot 
• 1 small zucchini 
• 3 mushrooms (cup or button) 
• 1/2tbsp extra-virgin olive oil, for cooking 
• 1/2small brown onion 
• 1 garlic clove 
• 2cm piece of ginger 
• ½ red chilli 
• 1½ cups cooked lentils (1 can, drained and rinsed) 
• ½ tsp sesame oil 
• 1 tbsp tamari 
• Chilli to taste 
• Salt and pepper to taste 
• 2 cups iceberg lettuce, shredded 

1. In a food processor, add the carrot, zucchini and mushrooms and blitz until chopped into small chunks. Set aside temporarily. 
2. Dice the onion and add it along with the olive oil to a frying pan, on low-medium heat. Sauté the onion for 3-4 minutes, until golden. 
3. Meanwhile, dice the garlic, ginger and chilli and add this to the frying pan. Sauté for a further 1-2 minutes. 
4. Once onion and garlic are golden, add the vegetables, lentils, sesame oil, tamari, salt and pepper. Mix well and allow to cook for around 10 minutes. 
5. Shred the lettuce and halve it between the serving bowls. 
6. Once cooked, remove the san choy bow mixture from the stove and divide it between the bowls to serve.