Soak the dried wakame seaweed in cold water until rehydrated, then drain and gently squeeze out any excess water.
Cut the courgettes into julienne strips and combine them in a bowl with the Mioorto Julienne Carrots and the wakame seaweed.
Dress with soy sauce, rice vinegar, and sesame oil, then leave to marinate for a few minutes. Serve topped with sesame seeds and fresh dandelion leaves.
