The combination of land and sea vegetables makes for a great salad.

Serves 2

Ingredients:
2 handfuls of mixed salad leaves
1 handful of red salad leaves
6-8 cherry tomatoes, halved
1 carrot, sliced thinly into rounds
1 handful of green beans
1 handful of Clearspring Sea Salad
Fresh basil leaves for garnish

Dressing:
2 tbsp capers
4 tbsp tofu mayonnaise
1-2 tbsp apple juice concentrate

Method:
1. Boil the green beans for 2-3 minutes. Rinse under cold water and drain.

2. Combine with all the other vegetables in a serving bowl and sprinkle to taste with a generous amound of Sea Salad.

3. Blend the dressing ingredients adding a small amount of water if needed to obtain the right consistency.

4. Add the dressing to the salad. toss, garnish and serve with your favourite bread.

Recipe by Montse Bradford