My veg box had loads of greens: chard and some unusual salad greens. I was also gifted a bespoke edible bouquet courtesy of my dear friend Lesley who never fails to bring beauty and joy to all around her. I decided to make a very green potato salad with the greens, some of the herbs, and a tahini dressing. I cubed and boiled some potatoes and while they were cooking I chopped the chard and sautéed it with in a bit of oil with some salt and lemon pepper, and added the potatoes to the pan once they were done to soak up any remaining oil and flavour. I transferred everything to a big bowl to cool down a bit and added a bit more olive oil so everything could move. The tahini dressing is simply tahini sauce with some garlic powder, salt, lemon, and loosened up with some hot water. I added half the dressing while the veg was hot and the rest when it cooled down and I could add the salad greens without them wilting. The herbs were chives, chive flowers, parsley, oregano, thyme, and lemon thyme.