500 g nettle
1/3 cup chopped walnuts
5-6 cloves of garlic a few sprigs of green garlic
lemon juice or vinegar
4 tbsp sunflower oil
Fresh, young nettles (only the tips) is washed, drained and cut into small pieces. Add garlic, chopped, sprinkle with salt and beat mechanically in a mortar until a smooth kashitsa. Pour a the walnuts knocking a little more, to mix well and taste with sunflower oil, lemon juice or vinegar. The resulting mixture is poured into a suitable salad and garnish with slices of boiled egg, olives and radishes.