Seaweed & Vegetable Salad

Serves 2

INGREDIENTS:

20g/⅛ cup dried seaweed spaghetti 

1 apple, quartered, cored and grated 

1 beetroot, cooked, peeled and grated 

1 carrot, peeled and grated 

½ fennel, halved and grated  

80g/8oz canned chickpeas, drained and rinsed

80g/8oz salad leaves 

zest and juice of 1 orange

50ml extra virgin olive oil 

50g/½ cup toasted pumpkin seeds

sea salt and freshly ground black pepper

METHOD:

1. Re-hydrate the seaweed by soaking it in warm water for about 5 minutes. Drain and rinse briefly (if you don’t rinse the seaweed it can be a bit too salty). Drop the seaweed into a large pan of boiling water for 5 minutes, to cook and drain once al dente. 

2. Place the grated apple and vegetables, sea spaghetti, salad leaves and chickpeas in a mixing bowl. Add the orange and lime zest and juice and extra virgin olive oil. Season with salt and pepper and toss well. Sprinkle the toasted pumpkin seeds on top and serve. 

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