天氣炎熱，這個冷製番茄雜菜意粉能夠帶來一絲清涼。如果找不到這裏所列的材料，大家可隨意用自己喜愛的蔬菜，例如：翠玉瓜、秋葵等等，製作清涼又有營養的美食。
冷製番茄雜菜意粉
材料：
意粉 一包
番茄 330g
大葉（紫蘇葉） 5-8塊
小蕪菁（Turnip） 4小個
蘆筍 2-3條（去皮）調味醬汁：
龍舌蘭糖漿 12-15g
海鹽 1.5撮
昆布粉 1.5g（用少許熱水開）
橄欖油 8-10g
黑胡椒 隨意（自行調整喜愛濃度）
做法︰
用刀鎅番茄表面，放入滾水約 20 秒後取出去皮，隨意切粒放入大碗備用；
大葉洗淨切去末端，切絲放入番茄粒中；
加海鹽攪拌，待 5 分鐘；再加入其餘調味醬汁攪拌備用；
小蕪菁不用去皮，蘆筍去皮，全部切好，用適量海鹽煎熟 / 燒熟備用；
放入適量海鹽煮意粉，比包裝上寫的烹飪時間再多煮 1 分鐘，倒出洗淨再放入冰水；
將已浸過冰水的意粉放入已調味的番茄、大葉中攪拌，上碟，上面放已煎熟的小蕪菁及蘆筍便可。
小貼士：
– 小蕪菁（Turnip）可在專賣外國蔬菜的超市或街市購買
– 食用時額外加入 smoked olive oil 更美味
– 隨意加入喜愛蔬菜
– 建議選擇外國番茄
– 大葉可在日式超市購買
Spaghetti Salad with Tomatoes and Mixed Vegetables
Ingredients：
1 pack of spaghetti
330g tomatoes
5-8 perilla leaves
4 small turnips
2-3 stalks of asparagus (peeled)Dressing ingredients：
12-15g agave syrup
A pinch of sea salt
1.5g kombu powder (mixed with a splash of hot water)
8-10g olive oil
A sprinkle of black pepper (adjust the quantity to your taste)
Steps︰
Score a cross on the tomato skin. Blanch the tomatoes in boiling water for roughly 20 seconds. Take out and remove the skin. Dice and transfer to a mixing bowl.
Rinse the perilla leaves. Cut off the stems. Thinly slice the leaves and put in the mixing bowl.
Mix in a pinch of sea salt. Let stand for 5 minutes. Add the rest of the dressing ingredients. Mix well and set aside.
Slice the turnips, but leave the peel on. Peel and cut the asparagus. Season with a pinch of sea salt. Fry or grill until done. Set aside.
Bring a pot of water to the boil. Add a pinch of sea salt. Cook the spaghetti one minute longer than stated in the package instructions. Pour out the spaghetti and rinse. Soak in ice water.
Add the cooked spaghetti to the dressing. Toss well and dish up. Place the turnips and asparagus on top before serve.
Tips：
– Turnips can be bought at supermarkets or markets selling exotic vegetables.
– Serve the salad with a drizzle of smoked olive oil to add extra flavour.
– You can add vegetables that you like.
– Imported tomatoes are preferred.
– Perilla leaves are available at Japanese supermarkets.