Chard & cannellini dolmades with tahini and orange dip

Whisk the tahini, orange juice and vinegar together. Season and set aside. Remove the chard stalks. Finely chop them and any leaves not big enough to use as wraps. Put 12 large leaves to one side.

Heat the oil in a large frying pan with the chard stalks, onion, garlic, oregano and seasoning. Cover and cook for 10 minutes, stirring occasionally. Add the beans and vinegar. Use a potato masher to crush and mix everything together. Stir in the cooked rice, dill and sultanas.

Bring a large steamer over a large pan of water to the boil. Meanwhile, place the reserved chard leaves rib-side up on a board and push down so they lie flat. Place a spoonful of filling at the bottom centre of each leaf and shape into a sausage. Fold the bottom of the leaves up and over the filling, then fold the two sides in and roll up to the top.

Steam, seam-sides down, for 5 minutes until piping hot. Serve with the dip and toasted pitta breads.