- 100g baby leaf spinach
- 1 lemon
- 100g alfalfa sprouts
- ½ x 200g feta
- A bunch of spring onions
- A handful of dill
- 1.
Gently mix your baby leaf spinach and sprouts together. Trim any earthy or scraggly bits from your spring onions. Slice into 2 cm chunks.
- 2.
Set a large frying pan over a high heat. Add the spring onions (no oil needed) when the pan's smoking hot. Cook till a little charred all over. Dust with a pinch of salt.
- 3.
Grate the zest of your lemon over your spinach and sprouts. Juice the lemon. Add 2 tbsp lemon juice to a jam jar with 2 tbsp olive oil and pinch of salt and pepper. Secure the lid. Shake till well mixed.
- 4.
Mix the spinach and sprouts with half the dressing. Scatter over the griddled spring onions.
- 5.
Finely chop the dill. Crumble half the pack of feta. Gently roll into balls the size of marbles. Roll them through the dill. Dot them over the salad.
- 6.
Finish with a drizzle of the remaining dressing and serve straight away.
