Simon Rimmer served up a tasty daikon salad with ponzu dressing on Sunday Brunch.
The ingredients are: 500g daikon, cut into thin matchsticks, 2 carrots cut into matchsticks and 1tbs shredded seaweed.
For the dressing are: 50ml fresh lime juice, 50ml mirin, 50ml soy, 50ml rice vinegar, 25g sugar,
12 plum cherry tomatoes, 8 toasted cashew nuts and 1 chopped red chilli.
For the tofu: 250g firm tofu, 1tbsp soy, 100g sesame seeds and 50g nigella.
To serve: fresh mint to garnish.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.