Wild herbs bursting with flavour and portraying the season...

- Half a banana shallot or small red onion, chopped very finely;
- 10g wild sorrel, stalks removed and chopped finely;
- 15g ox-eye daisy, stalks removed and chopped finely;
- 10g yarrow leaf, leaflets picked down, stalks chopped finely;
- about 140g cherry tomatoes, quartered;
for dressing:
- 2 tablespoons almond (or other mild flavoured) oil;
- 1 tablespoon cider vinegar;
- 1 teaspoon whole grain mustard.



1. First chop the shallot and quarter the tomatoes; add half a teaspoon of salt and mix these three together, then leave to 'cure' for half an hour. The idea is to draw some of the flavoursome liquid from the onions and tomatoes and season with the
salt as a kind of internally produced pre-dressing.

2. Then add chopped stalks and whole leaves/leaflets and stir in enough dressing to generously coat everything.