- 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.
With the savoury vegan pancakes.