and Dulse salad ( serves 2 )
Lebanese cucumbers or 1 English cucumber
20gr Dried Dulse
3 tablespoons of Greek yogurt
1 tablespoon of miso
Immerse the Dulse
in a saucepan of boiling salted water.
Soak until the Dulse becomes dark green.
Remove water then place in a small bowl with miso and let cool.
While the mixture cools , cut the cucumbers in quarter and salt them.
Spread yogurt on a plate and put cucumbers on yogurt.
Chop mint,mix with Dulse and add on cucumbers.
Finish with a few mint leaves.
A recipe of Chef
John Winter Russell.