Here in the uk we have the most amazing sweet plums that are in season now. I can eat them on their own and yes the juice runs down my chin. As I was given so many I had to be inventive and wanted to go down a savoury route. We had roast duck with homemade plum sauce which was divine. But, I still had some leftover and I saw this recipe in a magazine and I thought it sounded delicious, I was right. The options are endless with this recipe. Add a piece of salmon, chicken or duck breast, lamb or pork chop. I just had it on its own and will be going back to get another bag of plums, like queen Victoria they are my favourite variety.
Ingredients (serves 2)
For the salad
- 250g wild rice, cooked to packet instructions
- 8 ripe plums, stone removed and quartered ( I used Victoria and Green Gage)
- 12 cherry tomatoes, halved
- 2 tbsp black sesame seeds
- 1/2 bunch fresh coriander, roughly chopped
For the dressing
- 2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1 tsp sesame oil
- Thumb piece of ginger, peeled and finely grated
- 1 garlic clove, peeled and minced
- Pinch of ground pepper, I used white
Directions
- Add all of the dressing ingredients into a bowl or jar. Whisk or shake to combine.
- In a salad bowl add all of the salad ingredients. Pour over the dressing and give it a toss so everything is coated. Serve and enjoy. 😊
spaulyseasonalservings.com 