Seaweed can offer one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean and, many of same minerals found in human blood. The also offer a variety of unique phytonutrients and alkaloid antioxidants. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. They also contain measurable amounts of vitamins C and E. Seaweed is low calorie and high fibre and a great way to add some different textures and flavours to your salads.
1 pk wakame seaweed
3cm square ginger, peeled and finely grated
3 cloves garlic, crushed
1 long red chilli, finely sliced (deseeded if you don’t want it to burn your face off)
1 golden shallot, finely diced
Juice 1 orange
Juice 1 lemon
1 tsp sesame oil
Sesame seeds, toasted to serve
Soak the seaweed in cold water for about 10mins until rehydrated then drain. In a frypan, sauté ginger, garlic, chilli and shallot for 5 mins to until soft. Add orange and lemon juice and simmer until reduced by half. Add sesame oil, salt and pepper and remove from heat. Pour this over the seaweed and toss to coat. Sprinkle with toasted sesame seeds and serve.