Ingredients
- 1 bunch of rainbow chard leaves, roughly chopped. You can also use kale if chard isn’t available
- 40g pine nuts, toasted
- 30g dried cranberries, or any other dried fruit
- 1 white onion, cut into thin circles
- 20g flour
- 1 tbsp rice flour
- 1 lemon, zested and juiced
- 10ml good quality olive oil
- 100ml vegetable oil for frying
1 Put the chard in a large bowl. Mix together the lemon juice and lemon zest, olive oil, salt and pepper. Massage the chard with this for three minutes, this will break down the fibres of the chard for the salad. Set aside.
2 Put the flour and rice flour in a small bowl. Gently toss the onion in the flour getting each slice coated in the mixture.
3 Put the vegetable oil in a deep sided frying pan or saucepan and heat on high till the oil is ready for frying. This should take about five minutes or until you can see a shine on the oil. This will show the oil is at a high enough temperature for frying.
4 In batches, add the onions to the oil. Be careful of the oil spattering. Shallow fry for two minutes or until onions are golden brown and have visibly crisped up.
5 Using a slotted spoon, remove the onions from the oil and set aside on a plate lined with paper towel. Continue until all the onions have been fried.
6 Put the onions into the mixing bowl with the chard, add the toasted pine nuts and dried cranberries and toss together.
7 Transfer to a serving bowl and top with extra fried onions. Serve as a side with any barbecued meat or fish, or a soft cheese such as feta or goat's cheese.
