Feuilles de blette farcies

Cut the white stems off the chard leaves and set the stems aside for later. Put the leaves in a bowl, pour boiling water over them and leave for 1 minute until soft, then drain well. Cut out any thick center veins and cut large leaves in half.

• 1 large bunch (about 30 leaves) Swiss chard
• about 1 liter boiling water

✅ C'est prêt quand : leaves are soft and pliable, not stiff

In a bowl, mix the rice, chickpeas, tomatoes, spring onions, parsley and dried mint with half the olive oil, half the lemon juice, the salt and the pepper until evenly combined.

• 200g rice
• 1 can (400g) chickpeas
• 2 tomatoes
• 6 spring onions
• 1 bunch parsley
• 2 tbsp dried mint
• 60ml olive oil
• 60ml lemon juice
• 1½ tsp salt
• ½ tsp black pepper

✅ C'est prêt quand : filling looks evenly mixed, no dry pockets of rice