Chickweed is a green which can still flourish in the cold...


30g chickweed

1 large beetroot, cleaned and shaved into ribbons using a veg peeler;

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

2 tbsp sesame seeds

Sea salt


1. Gently fry the beetroot ribbons in the oil for 10 minutes; add the sesame seeds and fry for a further 5 minutes.

2. Place all in a bowl, stir in balsamic vinegar and chickweed; season with salt then serve.