- 5g dried kelp; reconstituted in enough water to cover and sliced into very thin strips

- 50g sea beet stalks; finely chopped

- 20g purple dew plant

- 70g Jerusalem artichoke; grated

- 30g sea radish stalks

- 20g buckshorn plantain; chopped into 2cm pieces

- 80g alexanders; larger stalks chopped

- 1 small onion; finely chopped 

For the dressing:

Mix together: 5tbsp rapeseed oil + 2tbsp balsamic vinegar + good pinch of sea salt. 



1. Assemble all the ingredients and stir enough dressing to lightly coat the leaves. 


Serving suggestion:

With the savoury vegan pancakes.