Lotus Root and Olive Appetizer Curry Mustard

Lotus Root and Olive Appetizer Curry Mustard

The crunchy texture of lotus roots is so delicious The salt from the olives and the mustard really improves the flavor It's even subtly flavored with curry. Try this dish for an easy appetizer.

Ingredients: 3 small servings

Lotus root
80 g
Olives (seedless)
Cherry tomatoes
☆Curry powder
a small amount
★Grainy mustard
1 teaspoon
○Coarsely ground black pepper
to taste
○Parmesan cheese
a small amount


1. 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.
2. Boil the lotus roots in boiling water and cook for 4 minutes over medium heat. Drain in a colander or sieve.
3. 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.
4. Mix in the olives, cherry tomatoes, and the ★ grainy mustard into the bowl from Step 3. Mix to finish.
5. 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.