Makes 1 cup
Prep time 10 min
Cooking time 8 min
250g rainbow chard (or silverbeet)
200g unsweetened, natural yoghurt
3 clove garlic, crushed
50 ml extra virgin olive oil
1 ½ Tbsp lemon juice
1 Tbsp fresh dill, finely chopped
Salt and cracked pepper to taste
Optional — crispy chickpeas
Remove the stalks from the chard and finely dice.
Slice the leaves finely.
Place the stalks into a medium-sized saucepan with Œ cup water, cover with lid and cook over moderate heat for 3 minutes.
Add the chopped leaves, cover with the lid and cook for further 5 minutes.
Drain and spread over a clean cloth to cool.
Once cool, squeeze out as much liquid as possible.
Roughly chop. Set aside.
Add the yoghurt to a bowl, add the crushed garlic, 25ml olive oil, lemon juice, and mix to combine.
Add the chard and dill stir through.
Serve on a plate and drizzle over remaining oil.
Optional — scatter with crispy chickpeas.