The Perfect Salad this Summer…
Say hello to this gorgeous rainbow chard, apple and goat’s cheese salad. This recipe is special to me as it is made from ingredients from my own kitchen courtyard. This rainbow chard has been homegrown and I’m so proud.
Growing your own veg has been hard work. But when you finally get to that endpoint whereby you are cooking with them is so worth it. Truth be told, I only grew rainbow chard because my husband likes it. I had no idea how I could use this in dishes. A little research later and I realised that like any leaves, this could be used as a salad.
This salad is the perfect lunch dish for those work-from-home days. It takes no time at all, it’s delicious and nutritious. It’s going to fill you up and it’s going to shine on your Instagram Stories if you decide to share it.
Now, if some of the ingredients in this rainbow chard, apple and goat’s cheese salad don’t quite take your fancy, fear not. You can easily swap out some of the things to suit your taste buds. The goat’s cheese can easily be swapped for another cream cheese or something harder and full of flavour. The apple can also be swapped for another fruit of your choice. Perhaps something that’s growing in your garden?
This salad is perfect as I mentioned for lunch, but would also be good as a larger salad for a dinner party. It would also be good as a based for a light dinner, with some meat paired with it.
I’m so excited to create more recipes using the vegetables that I’m growing in our kitchen courtyard. It’s going to take our summer dining and entertaining to another level, knowing that we can share it with our loved ones.
Rainbow Chard, Apple & Goats Cheese Salad
- 1 can chickpeas
- 2 tbsp olive oil
- ¼ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper
- 500 g rainbow chard
- 1 apple
- 1 tbsp lemon juice
- goats cheese, crumbled
- Drain the chickpeas and place them into a bowl. Drizzle the chickpeas with the olive oil, onion powder, garlic powder, paprika, salt and pepper. Toss to combine.
- Pour into a frying pan on a medium heat. Fry for 10- 15 minutes until golden and crispy. Place to oneside.
- Rince the chard leaves and roughly chop. Core your apple and chop into chunks. Add to a bowl with the lemon juice and toss to combine.
- In a bowl, add the chopped chard, apple slices, raisins and roasted chickpeas. Add on the goats cheese, as much as you like. Season with an oil-based dressing and enjoy!