NZ Woman's Weekly

Hot rainbow chard salad with crispy roasted garlic skins

  • Servings

  • Courses

    Quick lunch

Spring is here… and lunch outdoors is looking even more tempting. Instead of grabbing a bite at the shops, enjoy this fresh take on a sub sandwich, and a crispy twist on vegetable salad in the form of roasted garlic skins.

  • 700g vine tomatoes
  • 2 bulbs garlic
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 bunch (about 500g) rainbow chard

1 Preheat the oven to 180oC. Drizzle a little olive oil over the tomatoes and garlic, season with salt and pepper, and put into the hot oven for about 30-40 minutes.

2 To make vinaigrette, blend the lemon juice, olive oil, 2-3 cloves of the roasted garlic, salt and pepper, using a kitchen whiz or food processor.

3 Wash chard in fresh water and drain. Just before serving, saute chard in a hot frying pan with a little olive oil, salt and pepper.

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

Issue 1541

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