A wholesome wild pasta dish with delicious greens...
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)
1. Assemble all ingredients and dress with the vinaigrette.