- 2 large handfuls of baby leaf spinach
- 1 lemon
- A 100g tub of alfalfa sprouts
- A 150g pot of Homewood fresh ewe's cheese
- A 150g bunch of spring onions
- A handful of dill
- 1.
Gently mix your baby leaf spinach and sprouts together.
- 2.
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.
- 3.
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.
- 4.
Mix the spinach and sprouts with half the dressing. Scatter the griddled spring onions over.
- 5.
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.
- 6.
Finish with a gloss of the remaining dressing and serve.
