SWISS CHARD WITH TAHINI, YO­GHURT & TOASTED CASHEW NUTS

Irish Independent - Weekend Magazine - - Recipes -

Serves 4

IN­GRE­DI­ENTS

1.3kg swiss chard

25g but­ter

2 tbsp ex­tra vir­gin olive oil, plus ex­tra to serve 40g Cashew nuts or al­monds, roughly chopped

1 gar­lic clove, very thinly sliced

4 tbsp cur­rants, sul­tanas or raisins

Sea salt and freshly ground black pep­per

Sweet pa­prika, to gar­nish

Flat­bread or pitta, to serve

Forthe tahini andyo­gurt sauce:

50g light tahini

50g thick nat­u­ral yo­gurt

2 tbsp freshly squeezed lemon juice

1 gar­lic clove, crushed a lit­tle honey, if nec­es­sary

METHOD

1. First make the tahini sauce. Put all the in­gre­di­ents in a bowl with 2 ta­ble­spoons of wa­ter, sea­son with a pinch of salt and whisk un­til smooth. Taste and add a lit­tle honey, if nec­es­sary. Set aside.

2. Sep­a­rate the green chard leaves from the white stalks. Cut both into 2cm-wide slices but keep them sep­a­rate.

3. Bring a large saucepan of well-salted wa­ter to the boil, add the chard stalks, sim­mer for 3–4 min­utes, then add the leaves and cook for 2–3 min­utes. Drain and squeeze the chard well un­til it is com­pletely dry.

4. Next, put the but­ter and oil in a large fry­ing pan over a medium heat. Add the nuts and toss them in the pan for about 2 min­utes un­til golden. Add the gar­lic and dried fruit and toss un­til they be­gin to turn golden. Re­turn the chard to the pan and toss un­til warm. Sea­son to taste. 5. Serve the chard with some of the tahini sauce on top. Driz­zle with ex­tra vir­gin olive oil and a sprin­kle of pa­prika. Serve with freshly cooked flat­bread or pitta.

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