- 45ml olive oil
- 5ml cumin seeds
- 10ml mustard seed
- 5ml turmeric
- 4 cups chickweed
- 15ml lemon juice
- 15ml tamari
Heat the oil in a cast iron pan. Add seeds, stir and cook for two minutes. Stir in the turmeric and cook another minute. Turn off the heat. Add chopped chickweed, lemon juice and tamari. Stir well and serve immediately. Great with Basmati rice and yoghurt soup on a warm spring evening.