RECIPE OF THE WEEK: SEAWEED NOODLES WITH YOGURT, CUCUMBER AND PESTO DRESSING
As summer gets closer, we get more and more self-conscious about what we are eating. We crave lighter, colder foods – and this dish is sure to keep you hydrated (cucumbers are 96% water) and nurtured. High levels of zinc come from the seaweed noodles and good, healthy fats present in the feta, yogurt and olive oil will also keep your energy levels up during the warm days. And if all that wasn’t enough, it barely has any cooking involved.
INGREDIENTS (SERVES 1)
80g of seaweed noodles
a handful of mixed leaves salad
1/4 English cucumber, chopped
30g feta cheese
3 tbsp of natural yogurt
2 tbsp white wine vinegar
1 tbsp pesto*
1 tsp fresh thyme
freshly cracked black pepper
Extra virgin olive oil
1. Cook the seaweed noodles according to the instructions. Rinse it with cold water and set aside.
2. Mix the natural yogurt, white wine vinegar, pesto and fresh thyme. Add the seaweed noodles and mix again.
3. Place the mixed leaves salad in a plate. Top up with the noodles and chopped cucumber. Finish with the crumbled feta, a crack of black pepper and a drizzle of extra virgin olive oil.
*Homemade pesto: 50g pine nuts (or chopped walnuts), 50g freshly grated Parmesan or Grana Padano, 2 garlic gloves, 150ml olive oil, 2 cups of fresh basil leaves, and salt and black pepper to taste.