• 100 g (3½ oz) celery stalks
• 10 large nasturtium leaves
• 100 g (3½ oz) English spinach
• 40 ml (1¼ fl oz) olive oil
• 3 teaspoons apple cider vinegar
• 2 teaspoons salt

Juice all the plants and strain the liquid. Stir in the olive oil, vinegar and salt and refrigerate until chilled. Use immediately.