Ingredients

• "Krippu" crackers
• 300-500 g chard
• 1 onion
• 1 tomato
• 2 tbsp. roasted sunflower seeds
• 1/2 tsp. cumin
• 1 teaspoon coriander
• grated nutmeg to taste
• salt, pepper to taste
• 3 tbsp. oil for frying

Preparation

1. Cut and fry the onion in oil together with cumin and coriander seeds.
2. Cut the chard stalks into 1 cm long pieces and add to fry for 2 min.
3. Cut chard leaves, add freshly grated nutmeg, salt, pepper and sliced tomato, stew for 3 minutes.
4. Serve chard salad warm with "Krippu" crackers. Roasted sunflower seeds are used as a garnish and go well with soft cheeses, grated pecorino (sheep's milk) or Parmesan cheese, and nuts.