40 g Multipartita
2 Carrots
6 Shiitake mushrooms
1/2 Fennel
150 g Broccolini
1/2 Red capsicum
1 Zuchini
100 g Spinach
2 Garlic cloves
300 g olive oil
100 g White wine vinegar
50 g Lemon juice
50 g White wine

1. Remove the salt of the Multipartita soaking the seaweed in water for 3 minutes and then drein it.
2. Slice all the vegetables except for the broccolini, which we will leave in bouquets, and the shiitakes, which we will cut into quarters.
3. Steam all the vegetables for 5 minutes.
4. Saute in a pan the garlic with half of the drein Multipartita and the steam vegetables.
5. Add the vinegar, lemon juice, white wine, salt and pepper and boil everything for 12-15 minutes.
6. Leave it resting at room temperature for a day.

Serve at room temperature in a plate or optionally in a bowl with the baby spinach leaves to get more green power in your recipe. Use the rest of the Multipartita to put on top as a garnish for your dish. The pickled vegetables are getting a new dimension in combination with this red Atlantic seaweed. Feel the interesting bite provided by the different texture of the blend of the raw and cooked Multipartita