Taco with OCEANFRUIT Midsommar seaweed salad

Step 1/ 4

• 2 tbsp olive oil
• 1 clove garlic
• salt
• pepper

To make the white bean puree, mince the garlic and sweat in the olive oil on medium heat. Season with salt and pepper.

Step 2/ 4

• 240 g canned white beans

Drain the white beans and add them to the garlic. Cook together in the pan for 5 minutes then puree using a hand blender. Season to taste again, if required.

Step 3/ 4

• ½ apple
• 1 tbsp fresh chives
• ¼ sweet yellow pepper
• ½ red onion

Dice the apple and finely slice the chives so that you have around 1 tbsp's worth. Slice the onion and pepper into thin rings.

Step 4/ 4

• 100 g Midsommar seaweed salad from OCEANFRUIT
• 4 hardshell tacos

To assemble the tacos, first spoon in the white bean puree, then put a spoonful or two of Midsommar Sea Salad on top. Add the apple, onion, pepper and chives and eat quickly so that the taco is satisfyingly crunchy!

Enjoy your meal!