This sweet and sour recipe highlights the Sea Spaghetti, a seaweed with a delicate to “tame” flavour. Fragrances of the sun for fantastic gourmet snacks. Grilled pepper adds its “caliente” touch to this recipe, the latest of the seaweed tartare creations.
Season a salad, rice, quinoa or pasta. Doctor up a fish fillet. Give a unique taste to your omelets and fried eggs. Garnish your fajitas and tacos.
Sea Spaghetti 36% (from Brittany), grilled red pepper 18%, deodorised sunflower oil, onion, cider vinegar, EV olive oil, brown sugar, IGP balsamic vinegar, basil, garlic.