Why this works:
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The rainbow chard brings colour, texture and hearty leafy goodness (so your bunch doesn’t languish in the fridge!).
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The mix of nuts, seeds & dried fruit adds crunch and chew - making it more than just “greens”.
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The dressing is simple and fresh - perfect for warmer days ahead.
Ingredients
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1 bunch rainbow chard (washed, stalks + leaves roughly chopped)
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1 cup cooked Aussie grain (e.g., quinoa, barley or buckwheat)
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200 g cherry or grape tomatoes (halved)
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2 spring onions (thinly sliced)
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¼ cup roasted macadamias (roughly chopped)
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¼ cup pepitas (pumpkin seeds)
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¼ cup toasted sunflower seeds
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¼ cup dried sultanas or dried cranberries
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A handful of fresh parsley or coriander (chopped)
Dressing
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1 tbsp extra virgin olive oil
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2 tbsp honey or maple syrup
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1 tbsp white wine vinegar or lemon juice
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Salt & cracked black pepper to taste
Method
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Cook the grain according to packet instructions, then rinse (if needed) & set aside to cool.
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Bring a pot of boiling water, add the chopped rainbow chard (stalks + leaves) and blanch for about 2 minutes. Drain & rinse under cold water to stop cooking, then pat dry. (This helps soften the stalks so they’re not too tough.)
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In a dry frying pan over medium-heat, lightly toast the macadamias, pepitas, and sunflower seeds for 1–2 minutes until fragrant (watch them so they don’t burn).
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In a large mixing bowl combine the chard, cooked grain, halved tomatoes, spring onions, toasted nuts & seeds, dried fruit and herbs.
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Whisk together the olive oil, honey, vinegar/lemon juice, salt & pepper in a small bowl. Pour over the salad and toss well to combine.
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Taste and adjust seasoning. If you like it a little more sweet or tangy, add a little more honey/syrup or lemon juice.
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Serve immediately or chill for 15-20 minutes and serve cool. Great alongside BBQs or as a lunch box salad.
