Recipe for Daphne Lambert’s Alfalfa, Spinach & Dulse Salad

Serves 4

2 large handfuls of spinach

2 large handfuls of alfalfa sprouts

1 handful of dulse, rinsed and finely chopped

4 tbsp pine kernels

4 tbsp olive oil

1 tsp lemon juice

Salt & pepper

10 finely shredded basil leaves

Finely shred the spinach and put in a bowl. Mix together the olive oil, lemon juice, salt and pepper and mix into the spinach, add the sprouts and dulse, scatter over the pine kernels and basil and serve.