50g chickweed
7 black olives, roughly chopped
Dressing (3 tablespoons rapeseed or olive oil; 2 tablespoons cider vinegar; 1 teaspoon mustard; ½ teaspoon honey, salt)
(This makes a bit more than you need - it might be worth doubling up on quantities so you have some ready for impromptu salads.)
 

Method: 

1. Dress the chickweed with the dressing then scatter the chopped olives on top.