Colourful parcels of chard hide a lemony cheese filling. Use a sieve over a saucepan if you have not got a steamer.
Makes 4 parcels
Prep time 15 minutes
Cooking time 10 minutes
What you need:
- 4 large chard leaves
- 200g cooked rice, preferably a sticky one like risotto or jasmin
- ½ lemon, zest and juice
- 1 spring onion, chopped
- 25g feta cheese, crumbled
What to do:
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Place the chard in a large bowl and carefully cover with boiling water. Remove, and leave to one side.
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Mix together the rest of the ingredients and season with a few good grinds of black pepper.
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Lay the leaves out portrait and with the stalk away from you. Divide the rice mixture between them placing it in the middle of the leaf. Fold the long sides over the filling then roll as tightly as you can.
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Steam for 10 minutes then serve with a tomato and onion sauce and some crusty bread.
Instead of steaming these little parcels, place in an ovenproof dish, pour over a simple tomato sauce and bake for 20 minutes at 180°C/gas mark 4.
This dish looks beautiful if you have rainbow chard with its array of different colours.
Treat chard much the same as spinach.