Swiss chard & black olive salad

Swiss chard & black olive salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
800g swiss chard
1 tomato
3 tablespoons extra-virgin olive oil
100g black olives
1 tablespoon * harissa [rid:1562]
sea salt
freshly ground black pepper

Method

  1. Using a knife, separate the stems and the leaves from 800g Swiss chard, then roughly chop both, keeping them separate. Bring a saucepan of salted water to the boil.
  2. Meanwhile, using the coarse side of a box grater, grate 1 tomato into a bowl, discarding the skin.
  3. Add the Swiss chard stems to the boiling water and cook for 5 minutes before adding the leaves. Cook until tender, about 10–12 minutes, then drain and transfer to a bowl.
  4. Heat 3 tablespoons extra-virgin olive oil in a frying pan over a medium heat. Add the grated tomato and cook for 2 minutes before adding all the Swiss chard and cooking for a further 2 minutes, stirring well. Transfer to a serving bowl, add 100g black olives, 1 tablespoon harissa, sea salt and freshly ground black pepper to taste. Combine mixture well before serving hot or cold.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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