Four leaves of hedge garlic (Alliaria petiolata) Or 1 bulb of garlic to bake.
2g fresh Chickweed (Stellaria media)*
1 garlic clove raw
50g pine nut
150g of feta cheese
2tbsp extra virgin olive oil
pinch black pepper
optional ½ tbsp of basil or coriander.
Roughly Chop hedge garlic leaves and heat in a warm oven for 1 minute/ peel and bake garlic clove at 175° (350°F) for 45m-1hr. Allow to cool. When cool, purée all ingredients together for final result.
* can be substituted in part by garden sorrel (Rumex acetosa): boil, drain, use.