Seaweed Dressing

• 1 small eschallot, finely diced sea salt flakes
• 2 sheets of sweet Korean toasted nori
• 100 ml (

Put the eschallot in a mortar with a good pinch of sea salt flakes and crush with a pestle until a paste is formed.

Roughly chop the nori, add to the mortar with a small amount of the oil and combine until a rough paste is formed.

Drizzle in the remaining oil and lemon juice and combine well.