Carrot and Sea Spaghetti Salad

In this salad, contributed to Prannie Rhatigan's Irish Seaweed Kitchen by artist and teacher, Diane Roemer, willowy sea spaghetti and delicate carrot strips combine with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat. “Easy to prepare, it never fails to delight even first time seaweed tasters.”

Seaweed used: sea spaghetti

Serves 4-6

15g (1/2 oz) sea spaghetti, dried or a handful of fresh sea spaghetti
2 tablespoons lemon juice
1 tablespoon wine vinegar
4-5 carrots, washed well, not peeled, and sliced into long, fine lengths with a potato peeler

DRESSING

3 tablespoons good quality olive oil
11/2 tablespoons lemon juice
1 teaspoon coarse whole grain mustard and honey
1 tablespoon mixed seaweed
2 cloves garlic, crushed
A pinch of cayenne pepper
A pinch of grey sea salt

To prepare the sea spaghetti

1 Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.

2 Rinse the seaweed again and then marinate in lemon juice and wine vinegar for a few hours or overnight.

3 Some can be left full length to decorate - chop the remainder into 2.5 - 5cm (1-2 inch) pieces.

To prepare the salad

1 Combine the dressing ingredients in a small jug or bowl.

2 Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour.