Isn’t it lovely?
Rainbow chard is most definitely my favourite garden crop this year. It’s very pretty, easy to grow, delicious and very good for me. What’s not to love?
The vast majority of my homegrown chard has been cooked simply in olive oil with a little garlic and a little chilli but I’ve also used it in a delicious vegetable lasagne, another Ord Bann inspired dish.
I’m not going to write a detailed recipe as I’m short on time today. Anyway, the individual elements of this dish are very straight-forward: all you really need to know is how I put it all together. So here it is:
- Layers, obviously, are seperated by lasagne sheets. I made my own this time in order to get very thin sheets. Dried sheets would make the dish a bit heavier but would still work fine.
- Layer 1 – Strips of roasted pepper and chunks of goat’s cheese
- Layer 2 – Chopped chard sauteed (stalks need longer than leaves) in olive oil and garlic with a good sprinkling of walnuts.
- Repeat these layers and top with a thick bechamel sauce and a scattering of goat’s cheese. Bake in a 190oC oven for 30 minutes.