Ingredients

• Ingredients Marinade: 100ml olive oil 2 tbsp caper brine 2 nori sheets, torn into tiny pieces 2 tbsp soy 1 tsp miso 1 tbsp rice wine vinegar 1 tbsp agave 1 tsp garlic powder 1 tsp smoked paprika 1 tsp liquid smoke 2 large carrots Dill and capers to serve

Preparation

• Method 1. Make the marinade by putting all the ingredients into a dish and mixing well. Set aside. 2. Peel, top and tail the carrots, then slice long thin strips from them using a vegetable peeler. 3. Steam them over a pan of boiling water for 4 mins. 4. Immediately put them into the marinade and mix well. Cover and refrigerate overnight 5. Drain the oil from them and serve on a bagel with vegan cream cheese and chopped dill and capers.