Tomato, chard and spinach with toasted almonds from Ottolenghi Simple (page 72) by Yotam Ottolenghi

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Notes about this recipe

  • Ishie1013 on April 19, 2022

    Very decent dish, but definitely needed more salt. It also makes a massive amount of food, so I'd probably half or quarter it in the future. Not my favorite use of swiss chard though.

  • Ro_ on July 06, 2021

    This just wasn't for me. I think I added too much lime juice at the end, but even so I felt like it was kind of on the bitter side. Might have been nicer with yoghurt mixed through? But I probably won't repeat.

  • KarinaFrancis on June 29, 2021

    The caraway, lime, almonds and herbs really set this dish apart. A great way with chard

  • EmmaJaneDay on May 17, 2020

    This was yum and easy to make. Will definitely be making this again

  • Zosia on October 19, 2018

    The base tomato-chard recipe is good but the finishing touches of fresh spinach and herbs, the juice and zest of some limes, and toasted almonds make it quite special. I made the tomato-chard mixture the night before and reheated it just before it was needed, adding the remaining ingredients at the very end. I served it hot with the book's seeded chicken schnitzel.

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