Colourful and packed full of flavour, Pip McCormac, award-winning author of The Herb and Flower Cookbook has created a rainbow chard salad that’s ideal for brightening up even the cloudiest of days.
For the salad:
250g rainbow chard
200g pickled baby beetroot, roughly chopped
50g walnuts, chopped
For the dressing:
1 tsp lemon juice
2 tsp ricotta
1 ½ tbsp olive oil
1 ½ tbsp cider vinegar
6-9 jasmine flowers
1 Wash the chard well and steam it in a steamer or in a heatproof colander set over a pan of boiling water for 2-3 minutes or until the stalks are soft. Remove it from the pan, divide it between two plates and let cool.
2 Scatter the beetroot and walnuts over the top of the chard. Put all the dressing ingredients into a jar, tighten the lid and shake together well.
3 Pour it over the salad and serve.
Recipe courtesy of Pip McCormac’s The Herb and Flower Cookbook. To find out more, click here.