Ever look at a bunch of rainbow chard and think, holy cow that's the most beautiful medley of colours I've ever seen in a veggie what can I do with rainbow chard?? Well it's simpler than you might've thought!
4 pieces rainbow card, stalks thinly sliced, leaves left whole
2 tablespoons Kalamata olives, roughly torn
4 teaspoons pine nuts
½ lemon, juice only
Recipe: Simon Toohey
1Add olive oil to a hot pan over a medium heat. Grill the fennel slices on each side for a few minutes, until it begins to soften and brown.
2Spread your dairy-free feta in a straight line across the wraps, and place grilled fennel slices on top. Then lay the rainbow chard leaves across the top, and sprinkle their colourful crunchy stems, olives, pine nuts, salt, a drizzle of olive oil and a squeeze of lemon juice.
3Roll one edge of the wrap over, tuck in the base and continue to roll until the fillings are enclosed.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.