A colourful and warm salad to enjoy for a light lunch, or as a delicious side.

Recipe: Michael Van de Elzen

Serves: 4
Time: 40 minutes

INGREDIENTS

1 bunch (about 500g) rainbow chard
2 bulbs garlic
700g vine tomatoes
1 lemon
8 tbsp cooking oil
salt
pepper

METHOD

Preheat the oven to 180°C.

Place the tomatoes and garlic cloves on a roasting tray, drizzle 1 tbsp of oil over the top, season well with salt and pepper, and bake for 30 minutes or until the tomatoes start to split. Remove and set aside.

To make the vinaigrette, add the lemon juice, 6 tbsp of oil, 2-3 cloves of the roasted garlic (peeled and crushed), salt, and pepper to a bowl and whisk.

Wash the chard in fresh water and drain. Just before serving, sauté the chard in a hot frying pan with a tbsp of oil, salt, pepper, then add in the garlic. Pop out the rest of the garlic cloves from the skins.

Arrange the chard on a large serving plate with the roasted vine tomatoes, the flesh and the outer skins of the roasted garlic, dress with the vinaigrette, and serve.

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