Ingredients

1 orange pepper

30g chickweed (roughly chopped)

20g wild celery (roughly chopped)

Dressing:

2 level tbsp mayonnaise

Juice of one satsuma/clementine

1 level tsp wholegrain mustard

1/2 small garlic clove crushed

Method

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.

Serving suggestions

With either the Fish Slice recipe or grilled meat.