Gently mix your baby leaf spinach and sprouts together in a large bowl. Trim any earthy or scraggly bits from your spring onions. Slice into 2cm chunks.

Set a large frying pan over a high heat. When the pan is smoking hot, add the spring onions (no oil needed). Cook till a little charred all over. Take off the heat, but leave in the pan. Dust with a pinch of salt.

Grate the zest of the lemon over the 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. No jam jar? Just put everything into a small bowl and whisk together with a fork.

Mix the spinach and sprouts with half the dressing. Arrange on 2 serving plates. Scatter over the griddled spring onions. Set aside.

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.

Finish with a drizzle of the remaining dressing and serve straight away.