I’m trying to get into eating more fermented foods as they are so good for your gut. I really like the flavours of kimchi. As it’s Korean I wanted to stick to that theme and I love a Buddha bowl. The dressing worked perfectly, the gochujang dressing adds a kick and really uplifts the salad. This is a really well balanced bowl of salad.

Ingredients (serves 2)

For the Salad

• Small bag of mixed salad leaves
• 100g Atlantic prawns
• 1 tbsp finely chopped coriander
• 100g edamame beans, thawed if frozen
• 6 tbsp kimchi
• 12 pickled radish, recipe here
• 2 pieces pickled ginger

For the Gochujang Dressing

• 1 tbsp gochujang paste
• 1 tbsp light soy sauce
• 1/2 tbsp rapeseed, groundnut or walnut oil
• 1 tsp rice wine vinegar
• 1 tsp maple syrup
• Juice 1/2 lemon
• 1/2 tsp ginger and garlic paste
• 1/2 tbsp toasted sesame seeds

Directions

1. In a bowl add the prawns and coriander, mix to combine.
2. Assemble the salad by adding all of the ingredients between 2 serving bowls.
3. Add all of the dressing ingredients into a lidded jar or bowl. Shake or whisk to combine. Pour over the salad and enjoy. 😃