• In a pan, add sea salt to about 400 ml of water. Add rosemary and bring to a boil.
• Add the wagashi to the water and let simmer for 4 minutes and then leave to cool.
• Toast sunflower seeds for about 2 minutes and set aside.
• In a pan, melt the butter, add the garlic and cook for a minute.
• Salt the shrimp, add them to the pan, and stir for about 2 minutes
• Squeeze the juice of half of a lemon into the pan, stir for a further minute.
• Add parsley, stir, take the pan off the heat and leave the shrimp to cool.
• In a bowl, add mixed salad, cucumbers and tomatoes.
• Crumble wagashi over salad and then add shrimp.
• Sprinkle sunflower seeds over the salad.
• Serve with the yoghurt dressing or any other dressing of choice.

Yoghurt Dressing

• Mix yoghurt with oil, fish sauce, honey, parsley, and a pinch of salt.