Snacking on seaweed

Algae and marine-life-infused munchies have seeped into the food stream. Seaweed chips, plant-based tuna alternatives and water lily seeds are a few things to look out for. In particular, according to cookbook author Marc Murphy, there’s a big focus on kelp. “It’s a sustainable option that’s good for diners and oceans, so you’ll see a lot more of it,” he predicts. It’s not easy to get your hands on items like kelp noodles (pictured) in the UAE yet, but charcoal-grey kombu (dried kelp), wakame and nori are available in supermarkets, and often crop up on Asian-inspired and health-conscious menus.