For ➋250 g (young) sea spinach
1 small cucumber
2 spring onions*
2 tbs olive oil
1 ts lemon juice
pepper
Remove the tough stems from the sea spinach. Wash as quickly as possible in a colander under cold running water (when the sea spinach is washed in too much water, some of the salty taste is lost.)
Drain well.
Clean the spring onions and cut them into pieces of 3 cm.
Wash the cucumber. Halve it lengthwise, halve the cucumber crosswise. With a spoon, scoop out the seeds and the moisture.
Grate the cucumber small ribbons.
Heat a wok or wide frying pan. Add the olive oil.
Stir-fry the sea spinach with the spring onions and cucumber for 2-3 m.
Season with lemon juice and pepper.
Serve with pasta, fish or lamb.
*Use white onion and chives instead.
