RECIPES

photo credits: Jonathan Lovekin

This salad from Yotam Ottolenghi is colourful & delicious. I have adapted the quantities to serve 4 people from the original that served 6. Sea Spaghetti looks like dark fettuccine and is high in iodine and minerals. Given the amount od iodine it contains, usually 5-6 pieces per person are enough to maintain good thyroid function.
Please note that Sea Spaghetti will always retain an 'al dente' texture, even when soaked longer or cooked.

This salad is also really good served raw as it is full of crunch. To prepare the raw version, just soak the seaweed in tepid ginger water for 30-45 minutes. During the soaking time grate the carrots (instead of julienne) and use them raw. Follow the rest of the recipe as described below.

INGREDIENTS:

to serve 4

15g or half a pouch of dried Sea Spaghetti
20g fresh ginger root, peeled & julienned
2 carrots, peeled & julienned
50ml rice-wine vinegar
1tsp honey or maple sirup
1/2 telegraph cucumber, peeled & julienned
50g peanuts (or cashews), toasted & salted
2 tsp lime juice
1 tbsp cold pressed oil (olive, avocado...)
15g coriander leaves, chopped
20g mint leaves, shredded
Kelp salt & pepper to taste

METHOD:

Soak dry Sea Spaghetti in cold water for 30 minutes.
Bring a large pot of water to boil. Drain Sea Spaghetti and place in the boiling water with the ginger. Boil for 2 minutes, add julienne carrots, boil 2 minutes more, then drain and pat dry. Transfer the blanched vegetables to a large bowl and while still hot, add the vinegar, sweet and salt/pepper. Mix and set aside until cool. Then add the remaining ingredients and serve.