COOKING WITH SEAWEED
COOKING WITH SEAWEED


INGREDIENTS
10 g dried Sea Lettuce
200 g dried Cous Cous
250 g Pumpkin
1/2 cooked Beetroot
50 g Spinach leaves
1/2 Onion
Olive oil
10 g Lemon juice
25 g Apple vinager
Salt

PREPARATION
1. Soak the seaweedi in abundant water for 5 min. Stir and reserve the Water.
2. Boil 200 g of the reserved water, put inside the cous cous. Rest 5 min.
3. Wash the spinach and dice onion.
4. Roast the pumpkin (in baking paper) painted with oil and a bit of salt in the oven at 180ºC for 15-20 min.
5. Make a vinaigrette: chop the seaweed and mix with the onion, extra virgin olive oil, vinegar and lemon juice.
6. Mix the cous cous, the roasted pumpkin, the cooked beetroots and the vinaigrette.

PRESENTATION
Serve in a plate the mix and garnishing it with the spinach leaves and the seaweed you can taste the ocean twist and feel the iron power of the Sea Lettuce for this traditional vegan recipe.

BUY your Hero Seaweed INGREDIENT
BUY
your Seaweed
INGREDIENT

