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    Swiss chard summer rolls

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    Swiss chard summer rolls

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

    Serves: 4


    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.

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    This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.


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