- Zest and juice of an orange and lemon
- ½ tbsp oil
- A head of spring greens
- Sea salt and freshly ground pepper
- A handful of chopped mint, dill and parsley
1. Zest and juice an orange and a lemon. Put in a pan with ½ tbsp oil. Bring to a simmer, then tip in a head of finely shredded spring greens.
2. Toss in the pan and cook for 3-4 mins till the edges are slightly blackened. Season. Scatter over a handful of chopped mint, dill and parsley.