SWISS CHARD WITH TAHINI, YOGHURT & TOASTED CASHEW NUTS
1.3kg swiss chard
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
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.