Now that it's bright again and things are getting warmer it feels more attempting to skip a warm meal.
- 4 dl canned peas or pea sprouts
- 10 g arame (or seaweed of your choice)
- 1 dl pickle dices
- 1 red onion
- 2 slices of rye bread
- 1 tablespoon oil used in preserving sun-dried tomatoes
- 1 tablespoon hazel nuts
- 1 tablespoon sea buckthorn juice
Let the seaweed soak in water. Dice the bread and sauté the cubes in the oil. Slice the onion into circles. Crush the nuts. Fish the seaweed out from the water (which you can use in a soup or sauce) and spice with the juice. Arrange everything but the nuts into an aesthetically pleasing art work that you can jumble up when eating. Sprinkle the nuts on top for the final touch.
Nutritional values / 648,5 g:
energy 734 kcal
fat 24 g
protein 34 g
carbohydrates 88 g
fiber 26 g