12 fingerling or small Yukon Gold potatoes (cut in half)
1/4 cup lemon olive oil
  Sea salt (to taste)
  freshly ground pepper (to taste)
4 stalks celery (diced)
1/2 cup pea shoots (optional)
1/2 cup baby beet greens (washed and chopped if large leaves)
12 green olives (pitted)
8 Kalamata olives (pitted)
1 teaspoon fresh minced thyme
1 teaspoon fresh minced oregano
2 cloves fresh garlic (minced)