Nachos with OCEANFRUIT Midsommar seaweed salad

Step 1/6

• salt (for marinating)
• ½ cucumber

• 1 rolling pin
• 1 paring knife
• 1 bowl (large)
• chopping board

Mash the cucumber with a rolling pin then dice it into small pieces. (Mashing creates an irregular surface that absorbs the dressing better.) Salt heavily and set aside for 10 minutes.

Step 2/6

• 1 tbsp agave nectar
• 2 tbsp white wine vinegar
• 1 tbsp olive oil

• 1 bowl (small)

Meanwhile, mix the dressing ingredients shown in this step.

Step 3/6

Now, use your hands to squeeze out as much water as possible from the marinating cucumber and pour away the liquid.

Step 4/6

• ½ apple

• 1 paring knife
• chopping board
• spoon

Dice the apple into pieces that are similar sizes to the cucumber chunks and stir through the cucumber. Add the liquid dressing and season to taste.

Step 5/6

• 100 g fresh horseradish
• garden cress (optional, for garnish)
• chives (optional, for garnish)

• microplane
• 1 paring knife
• chopping board

Use a grater or microplane to finely grate the fresh horseradish and set aside. If using the cress, remove the stems and leaves from their roots. If using chives, finely slice.

Step 6/6

• 1 tbsp vegan mayonnaise
• 300 g salted tortilla chips (approx 1 bag)
• 100 g Midsommar seaweed salad from OCEANFRUIT

• spoon
• 1 bowl (large, for serving)

Time to assemble! Empty the bag of tortilla chips onto a plate or into a large bowl. Distribute the Midsommar seaweed salad on top, followed by the apple and cucumber salad. Use a spoon to dollop the vegan mayonnaise on top of that and finish by sprinkling over the horseradish and chives and/or cress. No cutlery necessary - just dig in!

Enjoy your meal!