Vegetarian Kani Salad

Ingredients

For the marinade:

• 1 large sprig dill, finely chopped
• ½ tsp lemon juice
• 1 tsp nori flakes
• ¼ tsp Hendersons Relish
• 1 tbsp cold water

• 110g hearts of palm, thinly sliced, lenthways

For the dressing:

• 2 tbsp Kewpie mayonnaise
• 2 tsp rice vinegar
• ½ tsp soy sauce
• ½ tsp agave syrup

• ¼ cucumber, de-seeded and cut into thin julienne strips approx 4 cm long
• 2 medium carrots peeled and cut into thin julienne strips approx 4 cm long

To garnish:

• 1 spring onion, finely sliced
• 1 tbsp panko breadcrumbs
• 1 tbsp sesame seeds

Method

1. In a bowl, mix the marinade until combined. Add the hearts of palm and toss well. Set aside to marinate for 30 minutes.
2. In a small bowl, mix all dressing ingredients together.
3. In a larger bowl toss the cucumber and carrot. Add the dressing and toss well. Add the hearts of palm and any liquid from the marinade. Toss gently. Season to taste.
4. Transfer to 2 serving plates. Garnish with the spring onion, panko, and sesame seeds. Serve immediately.