Slice the lotus root into 5 mm slices, then chop up into bite-sized pieces. Cut the olives in half. Also cut the cherry tomatoes into quarter wedges.
Boil the lotus roots in boiling water and cook for 4 minutes over medium heat. Drain in a colander or sieve.
Transfer the drained lotus roots into a bowl. Mix in the ☆ curry powder while they're still hot. Mix until the powder has mixed in and the lotus roots are nicely colored.
Mix in the olives, cherry tomatoes, and the ★ grainy mustard into the bowl from Step 3. Mix to finish.
Dish it up, and serve with sprinkles of the ○ ingredients.
Story Behind this Recipe
I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round. This easy tapas-style appetizer is great when you need one more dish for a meal.
When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring. Step 2: Please test the texture of the lotus roots midway and adjust it to your liking. Step 3: You only need a tiny amount of the curry powder. Use green or black olives, whichever you'd prefer.