You can read all about the food trends in the May issue of Santé. One of those trends is seaweed, which is eaten more and more these days. No idea what to do with it? Try this seaweed recipe from Lisette Kreischer's book Vegetables from the Sea.
Serve the dulse with broad beans with a light pasta, a green salad or double the amount and serve with mashed potatoes as a stew.
Ingredients for 4 people
Preparation method
• Wash the dulse well and make sure that any brine has been washed off. Then pat dry and cut into pieces.
• Heat a dash of olive oil in the frying pan. Saute the shallots for about 3 minutes until they are golden brown. Add the garlic and cook for 1 minute. Then add the broad beans, dulse and thyme and fry for about 2 minutes, stirring. Deglaze with the lemon juice and soy cream. Simmer for about 5 minutes on a low heat with a lid half on the pan, so that the broad beans are tender.
• Meanwhile, remove the capers from the pot and pat dry with kitchen paper. Heat a small splash of olive oil in a frying pan. Add the capers to the hot oil (be careful not to splash) then the sage leaves and cook until the capers are crispy and the sage leaves are crisp.
• Serve the broad bean dulse mixture with the fried capers and sage leaves and finish with a pinch of sea salt and some black pepper.
Recipe:Vegetables from the sea, Lisette Kreischer (€24.99 via AKO).
Photography:Lisette Kreischer | Styling:Roos Rutjes
