- 100g baby leaf spinach
- 1 lemon
- 100g alfalfa sprouts
- ½ x 200g feta
- A bunch of spring onions
- A handful of dill
Gently mix your baby leaf spinach and sprouts together. Trim any earthy or scraggly bits from your spring onions. Slice into 2 cm chunks.
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.
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.
Mix the spinach and sprouts with half the dressing. Scatter over the griddled spring onions.
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.