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Honey-roasted Sea Lettuce
Honey-roasted Sea Lettuce is a modern British recipe for a classic vegetarian snack of sea lettuce with pistachio nuts and pumpkin seeds, cooked in an oil and honey base until beginning to crisp. The full recipe is presented here and I hope you enjoy this classic British version of: Honey-roasted Sea Lettuce.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Makes:
10 pieces
Rating: 
Tags : Wild FoodVegetarian RecipesBaking RecipesBritish Recipes
This is a really interesting way of cooking seaweed (sea lettuce,
Ulva lactuca in this case) leading to a chewy, but crispy, sweet and slightly salty seaweed-based snack. This can also be made in the same manner with laver or dulse.
Ingredients:
3 tbsp honey
4 tsp vegetable or sunflower oil
3 tbsp (45 ml) water
50g salted, roasted, pistachio nuts (in shells)
15g (a very large handful) dried sea lettuce (or use laver or dulse or a mix)
40g pumpkin seeds
Method:
Pre-heat your oven to 160°C, then line a large baking tray with baking paper and set aside.
Heat the honey, oil and water in a small pan, bring to the boil, reduce to a simmer and cook for 5 minutes to reduce the liquid a little.
Meanwhile, remove the pistachio nuts from their shells, and rub off any of the skin that you can. Roughly crush the pistachios under the flat of a knife blade — just enough to break them up, but do not pulverize them. Cut the sea lettuce into approximately 2.5cm square pieces.
Over a very low heat, add the sea lettuce, pistachio nuts and pumpkin seeds to the honey mixture. Stir thoroughly. Ensure the whole mixture is covered with the honey water. If there seems to be a bit of excess liquid in the pan, keep stirring until it is absorbed; if not, turn off the heat.
Using a wooden spoon, spread the mixture evenly on to the baking paper, and bake in the middle of your pre-heated oven for 30–35 minutes.
Take out and set aside to cool. Break into pieces, and if not eating immediately, store in a clean, airtight container.
It will keep for several weeks.
