Grill/Barbecue

WILD CHARD WITH PINEAPPLE TOMATO AND EDIBLE FLOWERS

Photo by Tastes Like Green Spirit
Author Notes

A wonderful summery refreshing salad. A lot of wild greens and colorful ingredients. Wild chard with pineapple tomato and edible flowers. —Tastes Like Green Spirit

  • Prep time 30 minutes
  • Cook time 5 minutes
  • Serves 2 portions
Ingredients
  • 2 handfuls wild herbs (we had baby chard and dandelions)
  • 1 bed of cress
  • 1 pineapple tomato
  • 1 small cucumber
  • 1 handful walnuts
  • some maple syrup
  • salt, pepper, to taste
  • 1 pinch hot pepper flakes
  • 1 baked clove of garlic
  • 6 tablespoons olive oil
  • 1/2 orange, juice
  • 1/4 lemon, juice
  • 1 dash maple syrup
  • 1 pinch salt
  • 1/2 teaspoon Baharat spice blend
  • some chili
In This Recipe
Directions
  1. Rub the clove of garlic with olive oil and bake on a baking tray at 250 degrees for 20-30 minutes until soft.* Be sure to read the note below!
  2. Meanwhile, wash the wild herbs under cold water and spin dry. Wash the tomato and cut it into thin slices. Do the same with the cucumber. Now spread the salad on the bottom of a large plate, then layer the cucumber and tomato on top, sprinkle with the flowers, if available. Add cress.
  3. Now roughly crush the walnuts and caramelize in a pan with a little maple syrup (really only 1 tbsp, that’s sweet enough) when the pan is hot at medium temperature for 2-3 minutes. Let it cool briefly and spread over the salad.
  4. When the garlic is soft, press it out of the skin and whisk together with orange juice, lemon juice, salt, pepper, baharat and maple syrup (you can also leave it out if it is sweet enough with orange juice). Then pour in the olive oil and blend at the same time with the hand blender, then it will be nice and creamy.
  5. Spread the dressing over the salad. Enjoy!

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