Hijiki seaweed salad with anchovy dressing

Serves 4

10g hijiki seaweed (dried)

A variety of vegetables (lettuce, carrots, cucumber, onions etc), to taste, julienned

For the dressing

2-3 anchovy fillets

2 tbsp sunflower or vegetable oil

1 tbsp wine vinegar

A pinch of caster sugar

Pepper

1 tsp soy sauce

1 Quickly rinse the hijiki under cold water to remove any foreign matter, then soak in warm water for 10 minutes. Drain and dry with kitchen paper.

2 Soak the julienned vegetables in cold water for 5 minutes, drain and pat dry.

3 Mince the anchovy and mix with the other ingredients for the dressing.

4 Mix the hijiki and vegetables in a serving bowl. Pour the dressing on top, then serve.

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