Bean and Chard Salad

With ricotta & fresh garlic

With the weather changing by the day, a hearty salad is perfect to welcome the lighter summer dinning, and this can be warm or chilled to suit. Sitting between kale and spinach, chard is ideal for just such a recipe. It’s leaves keep a delicate leafy texture, even once cooked, while the stems bring a delightful crunch. 

As May begins so to does the new seasons fresh garlic. A delicious fresh garlic twang packed with natural sugar and without the intensity or dried garlic cloves. Finely shredded and tossed through this salad at the end brings a delightful contrast to the toasty nutty richness of the dried garlic. 

Finished with a light creamy ricotta, lots of fresh thyme and a crunchy cracker and this salad is ready for what ever the season decides to throw your way. 

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
Rapeseed oil
4 cloves of garlic
1 tin of cannellini or butter beans
½ a bag of SLF rainbow chard
A small handful of pumpkin seeds
Fresh thyme
Sea salt flakes
Fresh ground black pepper
Apple cider vinegar
1 stick fresh garlic
1 tub of ricotta
Honey

1. To begin with peel and thickly chop the garlic, heat a generous puddle of rapeseed oil in a large frying pan over a low heat and gently toast the garlic. Take the garlic to a golden brown around the edges for a sweet nutty flavour. 

2. While the garlic is toasting prepare the vegetables. Separate the chard stalk from the leaves, thinly slice the stem and roughly chop cut the leaves. Then finely slice the fresh garlic and chop a few pinches of fresh thyme.

3. The garlic should be toasted by now, so turn up the heat about half way and add the beans. Fry for a minute then add the chard stems and continue to fry for a couple more minutes with the pumpkin seeds. Season with salt and pepper.

4. Add the chard leaves and turn up the heat. Lightly wilt the leaves and add a small glug of apple cider vinegar with a dessert spoon of honey. Sizzle for a minute then remove from the heat. 

5. Add the sliced fresh garlic and mix the warm salad.

6. Fold through a good pinch of fresh thyme, a teaspoon of honey and a generous amount of fresh ground black pepper to the ricotta.


Serve with rye crackers.


Chef Notes:
1. To make rye crackers mix 100g rye flour with 50g water, a good pinch of salt, and ½ teaspoon of caraway seeds. Briefly work the dough and rest. Roll out as thinly as possible and bake at 200°C until a rich brown. Break into shards and serve.
2. Toasting the garlic brings a rich flavour but take care not to burn as it will become bitter.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer