Squash and cochayuyo seaweed raw stew
This dish is simple, healthy and carries an intense sea flavour.
Preparation time: 10 min. Cooking time: no cooking needed. Ready in: 20 min
For 4 people
Ingredients
1 medium squash
1/2 cup spring water
4 tbsp chia seeds
2 c. chopped cochayuyo seaweed, marinated with lemon juice and water for about 8 hours or overnight
1 c. shelled fresh peas
4 tsp black sesame seeds
olive oil to taste
Preparation method
Combine squash, chia and water in a jar blender and blend until a coarse puree is formed. Place the puree in a casserole and heat in the oven for about 15 min at 5o °C with the oven door ajar.
Combine then squash puree with cochayuyo seaweed, discarding lemon water from soaking. Reserve a few pieces of cochayuyo seaweed to decorate.
Serve puree on dishes and garnish with the reserved bits of cochayuyo seaweed, peas, black sesame and olive oil.
Instead of olive oil, you can use your favourite vegetable oil. In the picture, wheatgrass oil.
Bon appétit!
