Salad of Succulents with Sea Urchin and Quinoa

Name: Salad of Succulents with Sea Urchin and Quinoa
Total time: 15 min
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

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Salad of succulents with sea urchin and quinoa is a bold, innovative dish blending unique textures and briny flavors. Perfect for adventurous eaters.

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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