Recipes with seaweed: cucumber and celery salad with pulpo and seaweed with lemon confit | Baked feta with seaweed Provençal style

Algae are the “food of the future”! They grow much faster than land plants and do not take up valuable agricultural land. They are also low in calories and full of proteins, carbohydrates, vitamin B12 and polyunsaturated fatty acids.

So they are healthy and practical. But that's not all. We love seaweed mainly because it is so delicious!

We especially like the creations of Poisson d'Ouest. We use two of them in the easy and quick recipes below.

Have fun imitating and bon appétit!

Cucumber and celery salad with pulpo and seaweed with lemon confit:

Ingredients:
2 pulpo arms (cooked available from Maître Philippe & Filles)
4 sticks of celery
1 cucumber

1 jar of seaweed with lemon confit (Poisson d'Ouest)
Olive Oil (Alziari)
Cider Vinegar (Huet)
Allspice d'Espelette
fleur de sel

Preparation:
Cut the pulpo, celery and cucumber into pieces and place in a bowl.

Mix the fleur de sel, vinegar, piment d'Espelette and olive oil in a small bowl.
Add the jar of seaweed and stir.

Mix the finished vinaigrette into the pulpo, cucumber and celery.

Provençal-style baked feta

Ingredients:
a piece of feta (available from Maître Philippe & Filles)
1 jar of Provençal-style seaweed (Poisson d'Ouest)
Allspice d'Espelette
Olive Oil (Alziari)

Preparation:
Place the feta in an ovenproof dish and sprinkle with a pinch of Piment d'Espelette.

Spread the seaweed on the feta and drizzle with olive oil.

Place under the grill on high for 5 minutes, until cheese is lightly browned and slightly melted.

Serve warm from the oven with some baguette. Bon Appetit!