chard roll

Ingredients for 2 servings:

• 8 stalks of chard
• 40 g couscous
• 1 tsp stock powder
• 80 g water, boiling
• 2 tbsp sunflower seeds
• 1 tbsp rapeseed oil for frying
• 1 carrot(s)
• 1 small zucchini
• Tomato(s), dried, quantity as desired
• chives
• Parsley
• Thyme
• 200 ml water
• 1 tbsp tomato paste
• Sesame seeds for sprinkling
• salt and pepper
• Paprika powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

vegan

Pour boiling water over the couscous, vegetable stock, and let it swell for at least 30 minutes. Roast the sunflower seeds in a pan without oil. Coarsely grate the carrot and zucchini. Add the oil to the pan. Add the vegetables and herbs and sauté until soft, then season with salt, pepper, and paprika. Add the swollen couscous and the roasted sunflower seeds and let it cool. Meanwhile, remove the stems from the chard leaves and flatten the middle rib. Blanch the leaves in salted water and place them in ice water to cool, then pat dry. Place the chard leaves overlapping on a sheet of cling film. Spread the vegetable mixture on top and roll up using the film. Twist the ends of the film to form a sausage, then let it rest in the refrigerator for about 1 hour. Mix 200 ml of water with 1 tablespoon of tomato paste, season with salt, pepper, and paprika. Pour the water into a suitable pot or pan with a lid, add the chard roll, sprinkle with sesame seeds, and simmer over medium heat for about 20 minutes. Serve with mashed potatoes or rice.