1 orange pepper
30g chickweed (roughly chopped)
20g wild celery (roughly chopped)
2 level tbsp mayonnaise
Juice of one satsuma/clementine
1 level tsp wholegrain mustard
1/2 small garlic clove crushed
1. Drizzle a little oil and crush the sea salt over peppers, mix well & grill for 12 minutes and allow to cool.
2. Assemble all ingredients & then drizzle with oil.
With either the Fish Slice recipe or grilled meat.