Tomato, Chard, Spinach, Lime, Mint, Almonds

Sorry about the wee hiatus – keep having many things to do. This is an astonishing mix of flavours and textures, and I was raving about it at work. Clair – this is the recipe I was talking about. It is from ‘Simple’ by Yotam Ottolenghi. Even better, it uses lots of ingredients from my garden. 

INGREDIENTS:

  • 60ml olive oil
  • 50g flaked almonds
  • 1/2 tsp paprika
  • 1 1/2 tsp caraway seeds
  • 2 cloves of garlic
  • 2 x 400g tins of chopped tomatoes
  • 500g chard leaves – roughly shred the green leaves, and finely chop the stems
  • 150g spinach, roughly shredded
  • 1 tsp grated lime zest
  • 2 tbsp lime juice
  • 35g chopped mint
  • 35g chopped dill, or 3 tsp dried dill leaves. 
  • 8 spring onions, chopped into 1 cm pieces
  • salt

METHOD:

  • In a frying pan, put in half the oil, heat to medium, and then add the almonds and the paprika. Fry for 2-3 minutes, until the almonds are golden brown. Remove them from the heat, and strain the oil from the almonds, which should be set aside in a bowl. 
  • In a large pan, heat the remaining oil over medium to high heat. When it is hot, add the crushed garlic and the caraway, and cook for a a couple of minutes until they start to sizzle and brown.
  • Add the tomatoes and chard, and 3/4 tsp salt, and stir. The pan will look very full. Cover the pan, and cook for around 20 minutes, stirring every so often. If you are using dried herbs, add them at this step.
  • Remove from the heat, and stir in the spinach, lime juice and zest, herbs and spring onions. 
  • Serve with the almonds sprinkled on to. 

I successfully reheated this the next day, although it did wilt the spinach a bit too much. I ate it with pitta bread and labneh.

 

 

Chard Fritata

This is another classic from my old recipe book. 

INGREDIENTS;

  • 500g chard
  • 6 eggs
  • ground black pepper
  • 75g parmesan or similar hard cheese, grated
  • 2 tbsp olive oil

METHOD:

  • Wash the chard and chop roughly
  • Beat the eggs and season, and beat in the cheese
  • Heat the oil and add the chard, cook until it has wilted
  • Add the eggs, reduce the heat and cook. When the bottom of the fritata is done, put the whole pan under a grill until the top is done.

An annotation in the book: ‘This is supposed to serve two or three people, but I can finish it in one go if I am very hungry.’