Charred Matcha Salad

Serves 2 – Takes 15 mins

The health benefits of matcha tea are undeniable, but it’s also a fun cooking ingredient – well known in ice cream and other desserts, and now salad. Its gentle smoky flavour lends gorgeously to this light summer charred salad. This makes a perfect appetizer or light supper, double up your veggies for a main course. 

Dressing
- 2 tsp matcha tea, seperate
- 2 Tbsp. mayo
- 2 Tbsp. Greek yoghurt
- ½ tsp salt

- 2 Tbsp. crème fraiche (or sour cream)

- 4 green onions, chopped lengthwise and in half
- 6 asparagus stalks, sliced lengthwise
- 1 baby cucumber, ran lengthwise over a mandolin
- 2 Tbsp. green peas
- ½ cup microgreens (I used broccolli greens)
- ¼ cup dill sprigs

In a hot grill pan (regular fry pan works also) add a splash of olive oil. Gently sear off green onions and asparagus. Add a little salt and pepper while on the grill. Remove when grill marks appear. Be careful not to overcook them, you want a little crunch to remain. Remove and set aside.

In a squeeze bottle (or zip lock back) add 1 teaspoon of matcha tea, mayo, greek yoghurt and salt. Shake well.

Over 2 plates (or 1 if you prefer to serve family style) add small uneven sized dabs of dressing (if you make your dressing in a ziplock bag cut the corner and use as a piping bag).  Add green onions, asparagus, rolled up cucumber, peas, microgreens and dill.  Add small dabs of crème fraiche (or sour cream), sift the remaining teaspoon of matcha through a sieve (as you would icing sugar over a cake), add a few small drops of olive oil and pinch or 2 of finishing salt (kosher will do also).