1 tbsp chia seeds
2 tbsp water
1 pinch salt
1 sheet nori
1 tbsp extra virgin olive oil
1 carrot, small dice
1 spring onion, small dice
20g dried wakame seaweed, well rinsed
1 tsp ginger, microplaned
2 garlic cloves, microplaned
2 tbsp white wine or rice vinegar
3 tbsp light soy sauce
1 tbsp honey
1 tbsp cold water
2 tsp sesame seeds
1 tbsp sesame oil
Make chia slurry with the chia seeds and water and let stand for 5 minutes.
In a bowl beat eggs, chia slurry and salt with a fork or whisk. Add carrot and spring onions.
Preheat an oiled non-stick pan on low heat and cook 2/3 of the egg mix slowly. Add nori sheet and pour remaining egg mix.
Once set using a spatula start to fold until log shape. Allow to cool and thickly slice.
For the salad, place wakame in boiling water for a few seconds and rinse again.
In a small bowl mix garlic, ginger, vinegar, soy, sesame oil and honey.
Pour dressing over seaweed in a bowl. Sprinkle with sesame seeds.