Pak Choi and Nut salad

Ingredients

• 600g Pak Choi thinly sliced and soaked in cold water to allow dirt to settle, then drained - pak choi can be quite dirty so don’t skip this step!

• 1 cup slivered or sliced almonds

• 1/4 cup sugar

• ⅓ cup sesame seeds

• 1/2 teaspoon flaky sea salt

• ¼ cup grapeseed oil or olive oil

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 6 green onions, thinly sliced

Instructions

Place the almonds and sesame seeds in a large, dry frying pan set over medium heat, and cook, stirring occasionally until golden brown. Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool. 

In a small saucepan, bring 1 tablespoon of sugar, salt, oil, vinegar and soy sauce to a boil.  Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.

Drain and dry the Pak Choi and put in a salad bowl. Pour the dressing over top and toss. Taste. Just before serving, add the nut mixture and toss well.