INSTRUCTIONS

Soak the dried seaweed in cold water for 15-20 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Corte the vegetables into small cubes and chop the garlic.

In a salad bowl, drizzle the semolina with the olive oil, season with salt and pepper and mix well.

Add the onion, garlic, tomato, pepper, seaweed and cucumber and mix again.

Add the lemon juice, chopped coriander and mint and mix once again.

Seal the bowl with cling film and keep in the refrigerator for 24 hours.

Serve cold.