Swiss chard summer rolls

  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Total time: 1 hour

Serves: 4

Ingredients

16 large swiss chard stems, leaves and stalks separated
400g sweet potato
2 tbsp groundnut oil
4 tbsp light soy sauce
2 tbsp maple syrup
2 limes, juice
250g pack steamed wholegrain brown basmati rice
16 basil leaves
1 small yellow pepper, sliced
1 small red pepper, sliced
1 ripe avocado, sliced

Method

1. Preheat the oven to 200˚C, gas mark 6. Slice both the chard stalks and sweet potato into chubby matchsticks. Toss with the oil, season and spread in a single layer on a large baking sheet. Roast for 25 minutes, until tender; set aside to cool. Meanwhile, mix the soy, maple syrup and lime juice in a small bowl; set aside.

2. Cut out and discard the thickest part of the central stem from each chard leaf to leave a V-shaped cut. Blanch the leaves in boiling water for 20 seconds. Refresh in ice-cold water, drain and pat dry with kitchen paper. Cook the rice according to pack instructions.

3. Lay the blanched leaves out on a chopping board and overlap the 2 cut edges to re-form a ‘whole’ leaf. Neatly place 1 scant tbsp brown rice in the centre with a few sweet potato matchsticks and chard stalks, 2 basil leaves, 2-3 pepper slices and 1 avocado slice. Fold in the edges and roll away from you to enclose the vegetables in a cylinder. Repeat to make 16 rolls.