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

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.

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.