Overview

Ingredients

1 large bunch of young Alexander stems & leaves

1 medium bowl of young nettle leaves

1 small cup of gorse flowers

3 tablespoons vegetable oil

1 teaspoon garlic, minced

1 medium onion, chopped

1 can corned beef, flaked

1 can chickpeas (drained)

1 carrot, grated

1 parsnip, grated

1 large bowl of rice, cooked

1-2 tbsp soy sauce

Method

In a large frying pan or wok, heat the vegetable oil. Add and sauté the garlic and onion. Then, once soft, add the corned beef and toss well.

Add the finely chopped alexander stems, grated carrot and parsnip, nettle leaves, and chickpeas, then toss well.

Add cooked rice and soy sauce, then cook well for 3-4 minutes. Turn off the heat and finally add the gorse flowers, stirring through the mixture.

Serve with fresh salad leaves, such as dandelion and common sorrel leaves, and with a fresh lemon and oil dressing.