BUTTER LETTUCE & SAMPHIRE SALAD
SERVES 6 AS A SIDE
70g samphire (substitute sorrel
or mixed sprouts) 70g seablite (Australian native edible
succulent – substitute sorrel) 2 butter lettuce, leaves separated
25g nori sheets, torn 1 cup (250ml) extra
virgin olive oil Juice of 1 lemon
When ready to serve, for the nori dressing, place nori sheets in a small food processor and whiz to a fine powder. Add the oil, lemon juice and
1/4 cup (60ml) water, and whiz to combine. Season to taste.
Toss samphire and seablite with 2 tbs dressing, then combine with lettuce in a large serving bowl. Drizzle with remaining dressing and serve immediately.