for 4 person

Swiss chard

6	Swiss chard (approx. 600 g
	salted water, boiling

Filling

1 tbsp	olive oil
½ tsp	salt
a little	pepper
600 g	salmon fillets, cut into 12 strips
½ tsp	salt
a little	pepper
4 tbsp	sesame seeds
1 tbsp	oil, for frying
1	lemon, use only half of the juice
2	carrots, cut into strips

Cream cheese dip

200 g	cream cheese
½ bunch	dill, finely chopped
1	organic lemon 1/2 of juice and 1/2 of grated zest, set aside the juice
½ tbsp	Za'atar (spice mix)

How it's done

Swiss chard

Cut away the stems and the thick midribs, thinly slice, set aside. Cut the leaves in half lengthwise, blanch in boiling salted water for approx. 1 min., then refresh in ice-cold water. Drain and place on a cloth.

Filling

Heat the oil in a frying pan. Sauté the reserved Swiss chard stems for approx. 15 mins., season and leave to cool. Season the salmon and sprinkle with sesame seeds. Heat the oil in a frying pan, brown the salmon for approx. 2 mins. on each side, drizzle with lemon juice. Place the salmon, carrots and Swiss chard stems on top of the Swiss chard leaves, roll up.

Cream cheese dip

Combine the cream cheese with the dill, lemon zest, lemon juice and za'atar, serve with the Swiss chard and salmon parcels.

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