Chard, like other green leafy vegetables, has highly nutritious leaves. For this salad, I sautéed the leaves since the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Lentils are the perfect legume to eat in this summer salad, since they are low in calories and high in nutritions.
- 250 g chopped swiss chard leaves
- 3/4 cup beluga lentils
- seeds of 1 pomegranate
- 10 black olives, sliced in thin rings
- 1 cucumber, deseeded and finely chopped
- 1 red onion, thinly sliced
- 4 spring onions, thinly sliced
- handful of fresh mint leaves, chopped
- 4 tbsp. white balsamic vinegar
- 4 tbsp. olive oil
- 1 tbsp. pomegranate molasses
- 1 tsp. freshly grated ginger
- 1/4 tsp. cumin
- Himalayan Salt als ground black pepper to taste
- Heat 1 tbsp. of olive oil in a large skillet, and saute the swiss chard till wilted. Let cool.
- Put the lentils in a pot and add 1,5 cup of vegetable stock and a pinch of salt. Cover the lentils and bring them to a simmer. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy. Beluga lentils will be tender after about 25 minutes of cooking. Let cool.
- Make a dressing from the vinegar, oil and molasses, and add ginger, mint and cumin. Season to taste with salt and pepper.
- Place lentils, swiss chard, pomegranate seeds, onion, cucumber and olives in a large bowl and mingle carefully.
- Drizzle the dressing over the salad and give it a final stir.