This Rainbow Chard Salad is a deliciously smart way to use a vibrant underutilized veggie. Chard is an ancient Mediterranean plant, related to beets, and name ‘rainbow’ relates to its gorgeous day-glo stems. You can also use Kale as an alternative.
Method
- Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/2 cm.
- Add 1 tbsp of olive oil to a frying pan and cook them for 5 minutes on a medium heat.
- Once cooked, put them in a bowl.
- Take the large leaves and slice them lengthwise into small pieces or ribbons. (If they are very thick you can pan fry them for a couple of minutes otherwise, they are delicious fresh and raw).
- Add to the bowl with the stalks, along with the shallot.
- Toss the chard with half of the dressing.
- Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn’t brown.
- Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and season to taste with salt and pepper.
Ingredients
Prep: 15 mins
Cook: 5 mins
6 stalks assorted colour rainbow chard
1 small shallot peeled and finely minced
dressing (whisk together)
3 tbsp extra virgin olive oil
2 Tbsp vinegar
juice of 1 lemon – save a little to coat the cut apple to keep it from browning
salt and black pepper
1 small apple cut into fine matchsticks
2 tbsp sunflower seeds toasted in a dry pan until fragrant
100g crumbled feta cheese
Chef tips:
You can make this salad with kale or spinach.
Add some hard-cooked egg, tuna or chicken for extra protein.
