Ingredients:

20g wild celery, finely chopped

20g bittercress, leaves cut free from rosette with scissors

10g 3-cornered garlic, finely chopped

30g sow thistle, roughly chopped

1/2 tsp caraway seeds

2tsp dried oregano

½ small onion, finely chopped

1 apple, grated

Yarrow flower vinaigrette (proportions as follows: 5 tsp rapeseed oil;  2 tbsp yarrow vinegar; 1 tsp mustard powder; ½ tsp sea salt)

Method:

1. Assemble all ingredients and dress with the vinaigrette.