1. Remove the stalks of the sorrel leaves

2. Chop the sorrel into small pieces

3. Chop the garlic into small pieces

4. Heat the pumpkin and sunflower seeds in a pan for three minutes until fragrant

5. Add the seeds to the pestle and pound

6. Add the seeds to the sorrel and garlic on a large chopping board and chop until fine

7. Put the sorrel and seed mix into a bowl and add the lemon juice and olive oil

8. Add the salt and stir, adding more olive oil to make a shiny paste

Photo by Artur Rutkowski on Unsplash