WILD SALAD

Spring is the perfect time to construct a wild salad. The hedgerows are bursting with fresh leaves and flowers. Any combination of wild foliage – dandelions, cuckoo flowers, ox-eye daisies, primroses, sorrel and yarrow – work well.

Serves 4

4 HANDFULS OF MIXED SEASONAL WILD LEAVES 3 TBSP OLIVE OIL

1 TBSP APPLE CIDER VINEGAR

1 TSP COARSE SEA SALT

1 TSP SUGAR

1 TSP FRESHLY GROUND BLACK PEPPER

1 Put the wild leaves in a bowl and set aside.

2 In a small bowl, whisk together the olive oil, apple cider vinegar, sea salt, sugar and freshly ground black pepper until it’s all well combined.

3 Drizzle the dressing over the wild leaves, toss gently and serve.