Salad of Succulents with Sea Urchin and Quinoa

Ingredients

• 220 gm mixed edible succulents, such as rock samphire, marsh samphire, purslane and aptenia cordifolia (see note)
• 120 gm (½ cup, firmly packed) shredded wakame seaweed (see note)
• 80 gm (3 cups, loosely packed) young, tender warrigal greens (see note)
• 50 gm (2 cups) puffed white quinoa (see note)
• 30 pieces of sea urchin roe (from about 6 large sea urchins; see note)
• Lime and ginger dressing
• 50 ml extra-virgin olive oil
• Juice of 2 limes
• 1 tsp sesame oil
• 1 tsp grated light palm sugar
• 5 gm (1cm piece) ginger, finely chopped
• 1 tsp grated fresh horseradish or wasabi root