Seaweed used: sea spaghetti
Serves 4 – 6
15g ( 1/2 oz) sea spaghetti, dried or a handful of fresh sea spaghetti
2 tablespoons lemon juice
1 tablespoon wine vinegar
4 – 5 carrots, washed well, not peeled, and sliced into long, fine lengths with a potato peeler
DRESSING
3 tablespoons good quality olive oil
11/2 tablespoons lemon juice
1 teaspoon coarse whole grain mustard
and honey
1 tablespoon mixed seaweed
2 cloves garlic, crushed
A pinch of cayenne pepper
A pinch of grey sea salt
To prepare the sea spaghetti
1 Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
2 Rinse the seaweed again and then marinate in lemon juice and wine vinegar for a few hours or overnight.
3 Some can be left full length to decorate – chop the remainder into 2.5 – 5cm (1 – 2 inch) pieces.
To prepare the salad
1 Combine the dressing ingredients in a small jug or bowl.
2 Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour.
PRANNIE RHATIGAN is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood. Born and raised in the Northwest of Ireland she has a lifelong interest in the connections between food and health.