This is my new favorite way to eat grilled vegetables. I love to eat with my fingers and I love to dip-dip-dip. This is so easy and fast to make. It’s just a sheet of Nori, some seeds and chili pepper flakes.
I used green beans here, but you could use any type of bean, or shishitos, broccoli, Brussels sprouts, or Romanesco.
This is barely adapted from this recipe (second recipe down on that page) from Yotam Ottolenghi. He used shishitos in his recipe, and I didn’t have all the different seeds he used. This is what I had.
1 sheet of nori seaweed
1/2 cup of sunflower seeds
1/4 cup of sesame seeds
1 tsp chilli flakes
Flaky sea salt
1 pound of vegetables to roast or grill. Like I said before have used several different vegetables.
mayonnaise, homemade or store bought.
Put a medium-sized frying pan on a medium heat, add the nori and dry-fry for six to seven minutes, turning once halfway, until it starts to brown and break apart easily. Break into very small pieces, either in a food processor or by hand (in which case the pieces will be slightly bigger) and put in a medium-sized bowl.
Return the pan to a medium heat, add the sunflower seeds and sesame seeds and toast them for three to four minutes, until they have turned golden brown. Put into a food processor or chop by hand. I used a small food processor.
Put the vegetables you are using (in my case, beans) in a large bowl . Add some olive oil and a half-teaspoon of salt and toss to coat evenly. Grill or roast your vegetables until they have a nice char.
Remove and serve warm with a bowl each of mayonnaise and nori salt alongside, for dipping. You dip the bean into the mayo then into the seed mix, then into your mouth.
We had this along side this shishito dish and interchanged the sauces and vegetables. It was a delicious meal.
See you at pickup and hopefully the Farm Tour Thursday.