Wakame Salad

Ingredients

Salad:

• 2 cucumber
• 3 spring onion
• ½ red chili
• 25 dried winged kelp (wakame)
• 10 g fine sea salt

Dressing:

• 1 tsp sesame oil
• 2 tbsp ponzu sauce
• 1 tbsp rice wine vinegar
• 1 x lime
• 1 tsp lofoten seaweed wok & greens spice blend

Topping:

• 2 tsp lofoten seaweed arctic furikake

Method

1. Slice the cucumber lengthways and use a teaspoon to scrape out the seeds. Dice into 1cm cubes, then add to a sieve and stir through the salt. Let stand over a bowl for at least one hour.
2. Blanch the seaweed in hot water for 30 seconds until it turns bright green. Dunk in ice water to stop the cooking process, then remove from the water and pat dry. Cut into ribbons, then add to a mixing bowl.
3. For the dressing, combine the juice of the lime, Wok & Greens spice blend, sesame oil, ponzu and rice wine vinegar in a small bowl. Mix well.
4. Finely chop the spring onions and chilli, removing the seeds if you prefer less heat. Gently press the cucumbers to remove excess liquid, then add all three ingredients to the bowl with the seaweed.
5. Add the dressing to the salad ingredients and stir well to combine. Let stand for ten minutes to allow the flavours to develop.
6. Divide between four plates, and finish with half a teaspoon of furikake (or your chosen topping). Serve.