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Rainbow Chard Salad with a Jasmine Dressing

Taken from Pip McCormac's recipe book The Herb and Flower Cookbook, this very simple salad can be added to if you want to bulk it up, but the gentle flavour of the jasmine dressing will be overpowered if you go with anything too strong. Some crusty buttered bread to mop up any leftover sauce could certainly be encouraged.



COOKING TIME: 2-3 minutes


250g rainbow chard

200g pickled baby beetroot, roughly chopped 

50g walnuts, chopped


For the dressing:

1 tsp lemon juice

2 tsp ricotta 

1½ tbsp olive oil

1½ tbsp cider vinegar

6–9 jasmine flowers



Wash the chard well and steam it in a steamer or in a heatproof colander set over a pan of boiling water for 2–3 minutes or until the stalks are soft. Remove it from the pan, divide it between two plates and let cool.


Scatter the beetroot and walnuts over the top of the chard. Put all the dressing ingredients into a jar, tighten the lid and shake together well. Pour it over the salad and serve.


Recipe from The Herb and Flower Cookbook by Pip McCormac. Follow Pip on twitter @pipmccormac, or click here to order a copy from Amazon.