Serves 4

Prep Time 1 hour

Cooks In Nil

Difficulty med

  • • 200 ml flavour neutral oil
  • • 2 teaspoons salt flakes
  • • 5 g dried wakame
  • • 120 ml extra virgin olive oil
  • • 1 tablespoon lemon juice
  • • Pinch of caster sugar
  • • 2 tablespoons aged sweet red vinegar (or balsamic)
  • • 1 handful frisee leaves (or any other nice leaves)
  • • 1 handful baby spinach
  • • 1 handful rocket
  • • 1 oak lettuce, leaves separated
  • • 1 handful coriander
  • • 1 small bunch dill, leaves picked
  • • pickled purple radish
  • • (see Method)
  • • *dirt(y) hand harvested dried wakame is from Storm Bay, Tasmania

To make the radish pickle, slice 2 radishes on a mandolin or Japanese slicer. Spread the radish over a tray and sprinkle with ½ teaspoon of salt and ½ teaspoon of sugar. Leave to sit for half an hour. Discard any liquid before splashing over 1 tablespoon of rice vinegar. Set aside until ready to assemble the salad.

Rehydrate the wakame in boiling water for a few minutes until it becomes bright green colour and the leaves are soft. Slice into bite size pieces and set aside.

Combine olive oil, 2 teaspoons salt flakes, lemon juice, sugar and vinegar to make a dressing.

Combine salad leaves, herbs, wakame and radish and dressing in a bowl and then divide amongst plates or bowls.

Serves 4 as a starter or side.

Recipe by Simon Bryant, dirt(y) and republished with permission. Image credit Jacqui Way Photography

dirt(y) products:

  • Kabuli chickpeas, Yorke Peninsula SA
  • Baby red lentils, Yorke Peninsula SA
  • Big red bolt lentils, Yorke Peninsula SA
  • Pearl white peas, Yorke Peninsula SA
  • Aquadulce broad beans, Kangaroo Island SA
  • Royal baby blue lentils, Rupanyup, VIC
  • Sunset red masoor dal, Wimmera, VIC
  • Bengal gold chana dal, Darling Downs QLD
  • Hand harvested dried wakame, Storm Bay TAS
  • Hand harvested fresh wakame, Storm Bay TAS
  • Raw pressed red skin peanut oil, Kingaroy QLD

Get dirt(y) 

Head to ‘our stuff’ on the website and scroll down to get dirt(y) for our (limited) online products  or chuck an email to  and she’ll happily process a bespoke order with you.







About the Author


With a career spanning more than 20 years Simon Bryant is more than a chef. After completing a 10 year tenure as  exec chef at the Hilton Adelaide Simons day job is now as creative director for the longest running national food festival in Australia; Tasting Australia.

For more on Simon, visit Simon Bryant or Dirt(y) Food

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