A quick blitz and you have a wild spread...
12 pitted black olives
20g 3 cornered garlic, roughly chopped
30g wild celery, roughly chopped
30g sea purslane, leaves picked down
1 dessert spoon brown miso
4 desert spoons virgin olive oil
15g butter (or 1 more spoon of oil)
1 level tsp dijon mustard
a pinch of chilli (to taste)
3 teaspoons red wine vinegar.
1. Blitz everything except the sea purslane together.
Serving suggestion: on toast, topped with the sea purslane leaves.