Armenian wild sorrel with walnuts (Aveluk)

1. Unravel the strands of aveluk (dried sorrel braid) and soak in cold water for 2 hours, changing the water twice to draw out the bitterness.

2. Cook the soaked leaves in plenty of lightly salted water for 15 minutes, then drain, rinse under cold water, squeeze out firmly and cut into 3-4 cm pieces.

3. Slice the onions into half-moons and fry in the oil over medium heat until golden.

4. Add the aveluk, season with salt and pepper and fry together for 5-7 minutes until the leaves take on the flavour of the onion.

5. Roughly chop the walnuts and stir into the greens; crush the garlic and mix it into the yoghurt.

6. Pile the aveluk onto a platter, drizzle with the garlic yoghurt and serve warm or lukewarm – a favourite starter of the Armenian Lenten and everyday table.

Tip: Aveluk is sold dried and braided in Armenian shops. If you can't get it, make it with a mix of fresh spinach and sorrel – then 3 minutes of blanching is enough.