Charred chard - it has a certain ring to it, and rainbow chard with its robust leaves and beautifully coloured stems is excellent on the barbecue. We've piled it on garlicky crostini spread with hummus. A crumble of salty feta wouldn't go astray either.
- 4 rainbow chard stems, stalks and leaves separated and left whole
- 50 ml olive oil
- ¼ cup each coarsely chopped flat-leaf parsley and dill
- 1 spring onion, thinly sliced
- 12 thick slices sourdough bread
- 1 garlic clove, halved
- To serve: hummus
Roast chilli dressing
- 1 tsp dried chilli flakes, or to taste
- 60 ml extra-virgin olive oil
- 1½ tbsp white wine vinegar
- Finely grated rind and juice of ½ lemon, or to taste
- 1 garlic clove, finely grated
- 1For roast chilli dressing, dry-roast chilli flakes in a frying pan until darkened (30 seconds). Tip into a jar, add remaining ingredients, season to taste and shake to combine well. Shake well just before using.
- 2Heat a char-grill pan or barbecue to high heat. Drizzle silverbeet stems and leaves with half the oil and toss to coat well. Grill stems and leaves separately, turning occasionally, until charred (4-5minutes for stems, 2-3 minutes for leaves). When cool enough to handle, thinly slice stems and coarsely chop leaves, transfer to a bowl, add herbs and spring onion, drizzle with dressing and toss to combine.
- 3Drizzle bread slices with remaining oil, season to taste and char-grill, turning occasionally, until toasted (3-4 minutes). Rub with cut-side of garlic, spread with hummus, pile rainbow chard mixture on top and serve.
Drink Suggestion: A full-flavoured Italian white such as fiano. Drink suggestion by Max Allen