Meat Free Monday
For Irish TV viewers there was an interesting programme on TG4 recently – Garrai Glas -a show about growing your own food in traditional and organic ways.
One of the episodes which I found most watchable explored ways of harvesting and cooking with seaweed from the Irish Atlantic shores.
Prannie Rhatigan is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood and today’s recipe one in which she combines willowy sea spaghetti and delicate carrot strips with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat.
The wonderfully nutritious fresh tasting sea spaghetti is an Irish seaweed which is high in minerals and protein including all essential amino acids. If you cannot get it fresh off the Irish Atlantic then it is available dried in stores and online.
Prannie’s Carrot and Sea Spaghetti Salad
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
3 tablespoons good quality olive oil
11/2 tablespoons lemon juice
1 teaspoon coarse whole grain mustard
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.
I really enjoyed this programme too – inspired me to start growing my own food.
never heard of this ingredient but would love to try it out
I am going to check out sea spaghetti in my local health food store – would love to try out this delicious sounding recipe.
The colours are so vibrant and this does sound wonderful
Very nice recipe today.
I am big fan of using seaweed in recipes and I have tried this seaweed and loved it. I like to mix it in with many different salads. I also cook cook it with regular spagetti and it is particularly good served with a seafood sauce.
wow! you have just introduced me to a whole new food – hope my local health food store stock this, coz I can’t wait to try it!
Fabulous as usual, Marie. I must make and partake. Thanks.
This dish sounds so yummy! Thank you. 🙂
Or you could use Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com . I just got some and the flavor is wonderful. Just wanted to share. Thanks for the wonderful recipe(s)!!!