Gently mix your baby leaf spinach and sprouts together.
Trim any earthy or scraggly bits from your spring onions. Slice into 2cm chunks. Set a large frying pan over 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.
Grate the zest of your lemon over your spinach and sprouts. 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.
Mix the spinach and sprouts with half the dressing. Scatter the griddled spring onions over.
Finely chop the dill. Scoop rounded teaspoons of the ewe's cheese out. Gently roll into a ball. Roll through the dill. Dot over the salad, repeating till you've used up all the mix.
Finish with a gloss of the remaining dressing and serve.