CARROT & SEA SPAGHETTI SALAD
Prannie Rhatigan , Irish Seaweed Kitchen
15 g sea spaghetti, dried or handful of fresh sea spaghetti
2 tbsp of lemon juice
1 tbsp balsamic or white wine vinegar
4–5 carrots, washed well, not peeled, and sliced
into long, fine lengths with a potato peeler
3 tbsp good quality olive oil
1.5 tbsp lemon juice
1 tsp coarse wholegrain mustard and honey
1 tbsp mixed seaweed
2 cloves garlic, crushed
Pinch of cayenne pepper
Pinch grey sea salt
_Rinse the dried sea spaghetti and soak it in warm water for 1 hour or rehydrate for 10 minutes and briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
_Rinse the seaweed again and then marinate in lemon juice and vinegar for a few hours or overnight.
_Retain some full lengths of seaweed to decorate and chop the remainder into 2.5–5 cm pieces.
_Combine the dressing ingredients in a small jug or bowl.
_Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour before serving.