Sautéed VEGETABLES WITH SEAWEED SALAD, SESAME, AND FRESH CHEESE
x2
Ingredients
10 g of dehydrated seaweed salad
2 carrots
150 g of spinach
1 small red bell pepper
1 small zucchini
1 spring onion
1 clove of garlic
200 g of fresh cheese
1 tablespoon of black and white sesame seeds
Extra virgin olive oil
Salt and pepper
Prepared by
1. Hydrate the seaweed in half a liter of water for 5 minutes. Drain the seaweed.
2. Wash the vegetables and chop them into thin slices, except for the spinach leaves, which we will use whole.
3. Wash the sesame seeds a couple of times in water and drain.
4. In a wok, with a drizzle of oil, sauté the vegetables in this order: garlic, pepper, carrot, spring onion, seaweed, sesame, and zucchini. Season with salt and pepper to taste.
Presentation
Serve with the spinach leaves and diced cheese.
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