TOMATO, PISTACHIOS AND SEAWEED SALAD

Ingredients

2 salad tomatoes
6 g seaweed salad
Half a spring onion
12 peeled pistachios

For the vinaigrette
60 g extra virgin olive oil
20 g cider vinegar
1 pinch of white pepper

Prepared by

1. Chop the dehydrated seaweed into small pieces, using a knife or a food processor.
2. Slice the tomato and spring onion.
3. Roughly chop the pistachios.

For the vinaigrette:
1. Mix the oil, vinegar, and pepper. Stir and set aside.

Presentation

Place the tomato slices on a plate. Sprinkle with the dehydrated and chopped seaweed.
2. Place the spring onion slices and pistachios on top.
3. Dress with the vinaigrette and serve.