Cannelloni with OCEANFRUIT Di Mare seaweed salad
Preheat a fan oven to 170°C.
- 2 cloves garlic
- 2 tbsp olive oil (for frying)
Peel and mince the garlic cloves and sweat in the olive oil for a few minutes on medium-low heat.
- 300 g frozen spinach
- 2 tbsp vegan cream cheese or vegan cream
Add the spinach to the pan and cook it out. Then, stir through the vegan cream cheese or cream and season with salt.
- 100 g Di Mare seaweed salad from OCEANFRUIT
- 7½ g basil
- 2 tomatoes
- 2 slices bread
- 6 cannelloni shells
Break the bread into crumbs and dice the tomatoes. Add these to a bowl, followed by the seaweed salad and basil and mix together. Fill the cannelloni shells with this mixture and put into an oven-proof dish.
Pour over the spinach sauce and bake in the oven for around 30 minutes, Take out of the oven, plate up and enjoy!