Carrot and sea spaghetti salad
Willowy sea spaghetti (very easy to recognise, the name says it all!) and delicate carrot strips combine with a sweet garlicky dressing to create this colourful salad.
Easy to prepare, Prannie makes this salad regularly for demonstrations — it never fails to delight even first-time seaweed tasters. Serves four to six.
WHAT YOU NEED
15g (½oz) sea spaghetti, dried, or a handful of fresh sea spaghetti
2 tbsps lemon juice
1 tbsp wine vinegar
4-5 carrots, washed well, not peeled, and sliced into long, fine lengths with a potato peeler
For the dressing
3 tbsps good-quality olive oil
1½ tbsps lemon juice
1 tsp coarse wholegrain mustard and honey
1 tbsp mixed seaweed
2 cloves garlic, crushed
Pinch of cayenne pepper
Pinch of grey sea salt
1. To prepare the sea spaghetti: Rinse the dried sea spaghetti and soak in warm water for one 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 the lemon juice and wine vinegar for a few hours or overnight. When marinated, some can be left full length to decorate - chop the remainder into 2.5-5cm (1-2in) pieces.
3. To prepare the salad: Combine the dressing ingredients in a small jug or bowl, then pour the dressing over the carrots and sea spaghetti. Allow to marinate for at least an hour before serving.