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Swiss chard summer rolls
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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
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.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in April 2017.