Method

Serves 4 as a side or 2 as a main.

Preheat the oven to 200°C/gas mark 7, and line a baking tray with greaseproof paper.

Make the dressing whilst the oven heats.

Zest the lemons and then juice them, reserving 2 tbsp juice and 2tsp zest to finish the salad.

In a small bowl, add the olive oil, the rest of the lemon zest and juice, garlic, mustard, vinegar, basil, dill and salt.
Use a whisk or fork to combine.

Quarter the courgette lengthways if using 1 large one, or halve if they are smaller, and use a vegetable peeler to slice into ribbons.

Put the courgette and the chard stems together in a bowl, and drizzle half of the dressing over. Use your hands to gently mix everything together, and then spread out evenly on the baking tray. Bake for 8 minutes, or until the chard is cooked but still retains its colour and some bite.

Pop the chard leaves in another bowl and pour over the remaining dressing. Use your hands again to massage the dressing into the leaves. Do this for a couple of minutes to really work the dressing into the leaves, which will soften them and take away any bitterness.

Arrange the leaves on a plate. In a small frying pan over a medium heat, lightly toast the pine nuts. Keep them moving, taking care not to burn them.

When the roasting time is up, remove the chard stems and courgette from the oven and arrange them on top of the leaves. Sprinkle over the toasted pine nuts, the lemon zest, and drizzle over the rest of the lemon juice.

Timing

Prep time: 10mins

Cooking time: 8mins

Ingredients