In a single foraging trip you can pick a variety of salad leaves: this recipe combined raw and cooked ingredients with different textures and flavours.
INGREDIENTS
lime tree leaves
sow thistle tops
dandelion leaves
common sorrel (dock leaves)
1 tablespoon olive oil
1 pinch of salt
1 teaspoon apple cider vinegar
METHOD
Blanch the common sorrel, dandelion and sow thistle in boiling water for 3 minutes, drain off and add to a bowl with the lime tree leaves, oil, vinegar and salt and serve immediately.