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. Serves 2 Ingredients 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 Salt Method: 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.