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.

RECOMMENDED USE
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.

ORGANIC INGREDIENTS
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.