Whitebeam berries and mustard flowers and a heap of wild leaves...

This salad is so tasty it can stand alone as a snack or small course, perhaps served on some good bread or oat crackers. But it does also go nicely with the fatayer pies recipe here!

30g ox-eye daisy leaf
30g sow thistle leaf
50g whitebeam berries
10g charlock flowers
100g feta cheese

Dressing: 2.5 tablespoons rapeseed oil, 1 tablespoon cider vinegar, ½ teaspoon wholegrain mustard, ½ teaspoon honey.


1. Pick flowers from stems, roughly chop the flower stem, buds and the leaves and but leave the berries whole.

2. Mix it all together then crumble in the feta.

3. Put all dressing ingredients in a jar & shake it all together then mix with salad.