To prepare the salad, cook the teff grain according to the packet instructions and leave to cool completely.
When ready to assemble the salad, fluff the teff grains with a fork and add the sprouted beans, spring onions, wild garlic flowers and the pea shoots.
To prepare the wild garlic salad dressing, tear up your wild garlic leaves and pop into a blender. Add the lemon infused olive oil and the apple cider vinegar and blend until smooth. If you don't have lemon infused oil, use the best quality olive oil you can get and cover the wild garlic leaves in three parts oil to one part apple cider vinegar or lemon juice, and blend until smooth.
Serve the dressing on the side so people can add as much or little as they like.
The salad goes well with a summery barbecue!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.