Seaweed spaghetti is unique flavour it is jammed packed with iodine so be careful if you have thyroid issues it can take a fair bit of boiling to get the spaghetti tender but the taste is fabulous. Recipe by Simple Yottam Ottolenghi
Ingredients
- 50g seaweed spaghetti
- 1 large cucumber, cut into long thin strips
- 20g white or black sesame seeds
- 15g coriander, finely chopped
- 1/2 tsp chilli flakes
- salt
Tahini Dressing
- 1 tsp honey
- 1 1/2 tsp rice wine vinegar
- 1 tbsp mirin
- 1 tsp dijon mustard
- 1 1/2 tsp soy sauce
- 1 tbsp tahini
- 1 tbsp groundnut oil
Method
- Put all the ingredients for the dressing in a small bowl, whisk well to combine, then set aside.
- Put the seaweed spaghetti into a medium saucepan and cover with cold water. Bring to the boil, then reduce to simmer and cook for 15 minutes, until al dente. Drain, refresh under cold water, pat dry, and set aside.
- Place in a large bowl, along with the cucumber, sesame seeds, coriander, dressing and 1/2 teaspoon of salt.
- Mix together, then divide between the bowls (or arrange in a large serving bowl), sprinkle with chilli flakes and serve at once.
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