Rainbow Chard Salad with Maple Walnuts and Dried Cranberries


1 bunch raw rainbow chard
½ cup walnut halves
Splash of maple syrup (or a pinch of sugar)
1 tablespoon butter
¼ cup dried cranberries or dried currants
Splash of olive oil
Zest of 1 lime (or lemon)
1 clove of garlic
Pinch of salt
½ cup crumbled feta cheese


1. Finely chop 1 bunch of raw rainbow chard, stems and all. Place in large bowl.

2. Put ½ cup walnut halves to a heavy frying pan, and add a splash of maple syrup (or a pinch of sugar) and a tablespoon of butter.

3. Cook, stirring often, until just golden brown. Add to the chard mixture.

4. Add the cranberries or currants, oil, lime (or lemon) zest, garlic and salt. Mix together, and top with feta cheese.