Tomato, grated egg and slow-cooked chard

Serves

(LISA BARBER)

This salad cleans the palate nicely. Serve before, after or alongside the lamb dish.

4 leaves of Swiss chard
4 tbsp extra-virgin olive oil
Salt and pepper
1 head of endive
2 slightly green tomatoes, sliced into eighth-of-an-inch rounds
1 hard-boiled egg
12 small black olives, stones removed
The juice of one lemon

Start by placing a pot of well-salted water on to boil. Rinse the chard under running water to remove any dirt and chop into rough one- to two-inch slices. Once the water is boiling, add the chard and cook for three minutes. Drain and allow to cool.

When the chard is at room temperature, chop finely and place in a saucepan with a tablespoon of the oil. Season with salt and pepper, set over a low heat and cook, stirring every now and then for 30 minutes or until the chard is soft and dark. Remove from the heat and allow to cool.

Wash the endive and remove the outer leaves, then slice into half-inch pieces and place in a bowl with the slices of tomato. Peel and grate the egg and add to the bowl, scatter over the chard and olives and dress with the rest of the olive oil and lemon juice, season with salt and freshly ground pepper, and toss together until all the ingredients are well coated with the oil. Arrange on a large plate and serve.