- 15g leafy green part of the black mustard
- 25g Alexanders leaf, both finely chopped
- 5g dried dulse, finely chopped (or snipped with scissors if you find it easier);
- 6 tomatoes, finely chopped;
- half a small red onion, finely chopped;
- juice of one lime;
- sea salt.

Method:

1. Chop and combine all ingredients, then (ideally) allow to sit in the fridge for a few hours before serving. 

 

Serving suggestions - as a dip or with black beans with sea radish and alexanders.