Turkish salad (1):
Go to the field and pick all kinds of herbs and grasses. I only recognised stinging nettle (Brennessel) and a type of sorrel (Ampfer).
put it in hot, boiled water, let it steep for about 5 minutes.
serve it with lots of oliveoil and fresh lemonjuice
Turkish salad (2):
We get this salad in almost every restaurant.
Cutting lettuce, cucumber, a bit red cabbage, tomatoes, paprika (sweet) and parsley into pieces.
Saladdressing with oliveoil and fresh lemonjuice, bit of salt and pepper.
If you want you can add goatcheese cubes.